On Tap Oil & Vinegar Recipe Detail

Roasted Trio Delight

with Milanese Gremolata, Garlic, Black Peppercorn & Extra Virgin Olive Oils and Red Wine Vinegar

Ingredients:

ROASTED PORTOBELLO MUSHROOMS

• 4 large or 6 medium Portobello mushrooms
• 2 Tbsp Milanese Gremolata Olive Oil
• Kosher salt & black pepper

ROASTED POTATOES

• 1 lb small red or white potatoes
• 3 Tbsp Garlic Olive Oil
• 2 Tbsp Black Peppercorn Olive Oil
• 3/4 tsp kosher salt
• 2 Tbsp fresh rosemary, minced

ROASTED SHALLOT VINAIGRETTE

• 1 medium shallot
• 2 Tbsp Red Wine Vinegar
• 2 Tbsp Extra Virgin Olive Oil
• 1 tsp sugar
• 1 tsp Dijon Mustard
• 2 cups fresh cilantro leaves, tightly packed
• 1/4 tsp salt
• 1/4 tsp black pepper

Directions:

Preheat oven to 400°F.

ROASTED POTATOES

Cut potatoes in half or quarters and place in large bowl with oils, salt, pepper and rosemary. Toss until well coated. Place on foil covered baking sheet and spread so they roast evenly. Bake 1 hour or until browned and crisp. Flip half way through so they brown evenly. Remove from oven and season with salt, to taste.

ROASTED SHALLOT VINAIGRETTE

Wrap shallot in foil and bake 35 minutes. Allow to cool, then peel and mince. Combine shallot with remaining ingredients in large bowl and whisk well.

ROASTED PORTOBELLO MUSHROOMS

Remove stems from mushrooms, cut in half or leave whole. Brush top and bottom with Milanese Gremolata Olive Oil and season with salt and pepper. Roast about 10 minutes, then flip over and cook additional 10 minutes.

Serve mushrooms and potatoes topped with vinaigrette.