Peperoncini Vinaigrette With Garlic Sautéed Zoodles is a really quick dinner you can make with items you already have in your pantry. Tangy peperoncini add a hint of heat, along with red wine vinegar, olive oil, spices, and lemon juice. Then it’s poured over a bed of zoodles sautéed in garlic.
INGREDIENTS 1x2x3x
For the Pepperoncini Vinaigrette
- ▢1/2 cup whole peperoncini, stems removed
- ▢1/4 cup extra virgin olive oil
- ▢3 tbsp red wine vinegar
- ▢2 tbsp lemon juice
- ▢2 tsp garlic powder
- ▢1 tsp dried dill
- ▢1 tsp dried oregano
- ▢1/2 tsp black pepper
- ▢1/4 tsp salt (or to taste)
For the Zoodles
- ▢2 large zucchini, spiralized
- ▢2 medium carrots, spiralized
- ▢1/2 medium red bell pepper, cut into strips
- ▢1 tbsp extra virgin olive oil
- ▢1 tsp garlic powder
- ▢1/2 tsp black pepper
- ▢1/2 tsp salt
INSTRUCTIONS
- In a sauté pan over medium heat add olive oil and vegetables. Stirring frequently, add spices. Cook until soft, about 5 minutes. Remove from heat.
- Add all vinaigrette ingredients to food processor, and puree until well combined.
- Pour 1/4 – 1/2 of dressing onto zoodles (or to taste) and stir.
