Spiced Oil

• 1/2 each carrots
• 1 each limes slice
• 1 each lemon slice
• 1 each bay leaves fresh
• 4 each basil leaves, fresh
• 1 each thyme sprig
• 3 each garlic cloves, unpeeled
• 1 teaspoon black pepper
• 1 each sweet red bell peppers red, slice
• 3 1/2 cups vegetable oil olive
• 1 each rosemary leaves fresh, sprig
• 1 each tomatoes slice
• 2 each shallots
• 1 teaspoon red pepper flakes
• 1 each scallions, spring or green onions

1. Place the vegetables and spices in a jar and add the oil.
2. Set aside for at least 4 days before using.
3. Can be stored for 2 weeks, or strain and store indefinitely.
4. 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.

carrots, lemon slice, bay leaves fresh, basil, thyme, garlic, black pepper, sweet red bell peppers, vegetable oil olive, rosemary, tomatoes slice, shallots, red pepper, scallions

Taken from recipeland.com/recipe/v/spiced-oil-2471 (may not work)