Instructions: Place the carrot and bell pepper on a baking pan in the oven, set on 250 degrees for 45-60 minutes, or until all of the small pieces are completely dry, but not browned.

Then mix:
3/4 tsp lemon pepper
1/8 tsp dried parsley flakes
1/2 tsp salt/or to taste
1/4 tsp garlic powder
1/8 tsp onion powder
2 tsp sugar
1/8 tsp pepper
2 tsp dry pectin/optional
pinch ground oregano

Combine all the ingredients in a small bowl. Mix can be stored in a sealed container indefinitely until needed. When ready to use, pour 1/4 cup of vinegar into a cruet or jar. Add 3 tablespoons of water, then the dressing mix. Seal and shake vigorously. Add 1/2 cup of oil and shake until well-blended.

Serves 8-10.
Note: I use rice or red wine vinegar instead of regular cider vinegar. Cut the oil back to 1/4 cup and add 1/4 cup more water. I have left out the pectin and it works fine. (That might be necessary if you were going to keep it for a while, but I only make a batch at a time, and keep one with just the dry stuff mixed and ready to go.

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