1 x Red bell pepper, roasted, Peeled and seeded |
1/4 bell pepper |
$3.29 per pound
|
$0.22 |
4 ounce Red wine vinegar |
1 oz |
$3.39 per 12 fluid ounces
|
$0.27 |
1 tsp Salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
1/2 tsp White pepper |
1/8 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
3/4 c. Corn oil |
3 tablespoons |
$2.99 per 24 fluid ounces
|
$0.19 |
3/4 c. Extra virgin extra virgin olive oil |
3 tablespoons |
$5.99 per 16 fluid ounces
|
$0.56 |
1 x Zucchini,sliced 1/4" thick |
1/4 zucchini |
$1.99 per pound
|
$0.21 |
1 x Yellow squash sliced 1/4" .thick |
1/4 squash |
$1.49 per pound
|
$0.16 |
1 x Avocado sliced 1/4" thick |
1/4 avocado |
$1.25 per item
|
$0.31 |
1 x Red bell pepper, sliced |
1/4 bell pepper |
$3.29 per pound
|
$0.22 |
1 x Green pepper sliced 1/4" .thick |
1/4 pepper |
$2.19 per pound
|
$0.14 |
4 x Scallions |
1 scallions |
$1.09 per cup
|
$0.16 |
2 x Tomatoes, sliced 1/4" thick |
1/2 tomatoes |
$1.99 per pound
|
$0.14 |
2 x Ears corn on the cob |
1/2 ear |
$0.35 per item
|
$0.17 |
1/4 c. Corn oil |
1 tablespoon |
$2.99 per 24 fluid ounces
|
$0.06 |
1 Tbsp. Queso fresco |
3/4 teaspoon |
n/a
|
|
Total per Serving |
$2.83 |
Total Recipe |
$11.33 |