|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.