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. It’s finally happened. I’ve discovered zoodles.
That’s right, I’m entering an entire new world here, folks. Are they noodles? Are they zucchini? Are they perhaps the most amazing hybrid of both worlds, satisfying yet low carb and gluten free? Yes, yes they are. And I’m especially excited to share with you what is pretty much the best combination I’ve found in a long time. Peperoncini Vinaigrette With Garlic Sauteed Zoodles.
And to make this recipe even better, Mezzetta is having a Brighten Every Bite Sweepstakes! Click on over to get an entry. You can win 52 meal kits from Chef’d (a $1560 value), which is basically gourmet dinner for two delivered to your door.
Here’s the thing about jarred peppers, like this peperoncini. You buy it, use it a few times, then lose it somewhere in that dark corner of the fridge where food goes to be forgotten. You know the spot, it’s also where my applesauce hides, or the half of an onion I was saving for later.
Which is why I love this recipe so much. Besides for the fact that we’re taking an everyday vinaigrette recipe and turning it into something crave-worthy with Mezzetta Peperoncini! By the way, they’ve been around since 1935, so they know what they’re doing here.
And you don’t have to sacrifice anything to the back of the fridge.
The peperoncini vinaigrette recipe makes about 1/2 – 3/4 of a cup of dressing, using maybe 1/4 of the jar. You can easily double (or triple, depending on how much you love it!) the recipe, and then simply give the peperoncini a rough chop and add them to your zoodles or salad. It’s really easy to get to the bottom of the jar in one sitting here!
I’d even make this for your next party, and serve it next to an antipasto platter, using the other half of the jar on the platter itself. There’s a really big range of ways you can use pepperoncini, so it’s a great thing to have on hand.
Andrew and I are always packing gluten free wraps to take to the beach with us, too. And I’m definitely taking some of this peperoncini vinaigrette to dip them in! I just can’t get over how incredibly flavorful it is!
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.
- 1/2 cup whole Mezzetta 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)
- 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
In a sautee 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.