|1.5 oz red wine vinegar|
|3 tbsp green bell pepper • minced|
|salt and pepper to taste|
|1 tbsp oregano, fresh • chopped|
|1/2 cup extra-virgin olive oil|
Combine vinegar, minced pepper, salt and pepper, oregano, and oil. Puree in blender and emulsify oil. Drizzle over vegetables; toss gently.