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Minty Caper Dressing for Roasted Vegetables

Minty Caper Dressing

I like this dressing best over grilled or roasted vegetables like eggplant, fennel, potatoes, artichoke hearts and zucchini. However, I’ve also used it as a salad dressing, which was pretty tasty, too.


3 anchovy fillets, finely chopped then smeared into a paste
2 tablespoons drained capers
1/4 cup chopped mint
2 tablespoons fresh lemon juice
1/4 cup olive oil


Combine anchovy, capers, mint and lemon juice in a bowl, then whisk in olive oil.

Recipe Time: 5-10 minutes for the dressing
Approximate Servings: 1/2 cup of dressing

  • After tossing this with roasted vegetables, sprinkle feta on top. Delish!
  • After pouring dressing on vegetables, you might want to add more mint or lemon juice, so it’s good to have a little extra on hand
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