Remoulade

This is a chopped green condiment that usually accompanies Oso Bucco

INGREDIENTS

• 1 small eggplant – diced
• 1 small zucchini – diced
• 1 summer squash – diced
• 1 bunch fresh parsley – minced
• 4 cloves of garlic – minced
• 1/3 cup extra virgin olive oil
• zest and juice from one lemon
• salt and pepper

STEP BY STEP

1. Dice the eggplant, zucchini, and summer squash – mix together and set aside
2. In a food processor add parsley, garlic, lemon, salt and pepper
3. As you process the parsley mixture, drizzle in the EVOO
4. Add the pesto mix to the diced vegetables and stir