| 1/2 Tbsp. extra virgin olive oil |
1/6 teaspoon |
$5.99 per 16 fluid ounces
|
$0.01 |
| 1 lb small white onions about 2 inches in diameter, peeled |
2 oz |
$0.79 per pound
|
$0.10 |
| 1 lb baby carrots, scrubbed |
2 oz |
$2.79 per pound
|
$0.35 |
| 1 lb baby zucchini, scrubbed |
2 oz |
$2.49 per pound
|
$0.31 |
| 4 Tbsp. red wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 4 Tbsp. vegetable stock or possibly water |
1 1/2 teaspoons |
$3.69 per 32 ounces
|
$0.03 |
| 1/2 tsp sea salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 c. vegetable stock or possibly water |
2 tablespoons |
$3.69 per 32 ounces
|
$0.12 |
| 1/2 tsp freshly grnd black pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 Tbsp. minced fresh parsley for garnish |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| Total per Serving |
$1.01 |
| Total Recipe |
$8.10 |
Suggestions?