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Spiced Oil
| Ingredients | |||
| 1/2 | each | carrot | |
| 1 | each | lime, slice | |
| 1 | each | lemon, slice | |
| 1 | each | bay leaf, fresh | |
| 4 | each | basil, leaves, fresh | |
| 1 | each | thyme, sprig | |
| 3 | each | garlic, cloves, unpeeled | |
| 1 | teaspoon | pepper, black | |
| 1 | each | bell pepper, red, slice | |
| 3 1/2 | cup | oil, olive | |
| 1 | each | rosemary, fresh, sprig | |
| 1 | each | tomato, slice | |
| 2 | each | shallots | |
| 1 | teaspoon | pepper, red | |
| 1 | each | scallion | |
Directions: | |||
| Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely. For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads.  | |||
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