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Roasted Vegetable Medley Vinaigrette


Hot or Cold this vegetable salad is bursting with garlic, oil herbs and spices. I personally could eat this everyday. Everything about roasted vegetables with this homemade vinaigrette dressing makes me crave this again and again.


Roasted Vegetable Medley Vinaigrette

1 teaspoon finely minced garlic
1 tablespoon minced fresh parsley
Zest of 1 lemon
Juice of 3 lemons (1/2 cup total juice)
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon honey
Few dashes Tabasco sauce  
Pulse in blender  making a smooth vinaigrette,  garlic, zest and juice of lemons, salt, honey and Tabasco. Turn blender on low and slowly drizzle in oil until well blended. 
Set aside. 

Roasting Vegetables below

Assorted roasted vegetable suggestions:  ( click here to get recipe for roasting and see how) 2 10-inch zucchinis or 2 10-inch yellow squash, brussels sprouts, green beans, broccoli, cauliflower, eggplant, peppers are a few suggestions  we use a medley. Cook using the instructions link above. 


Serve by tossing the cooled roasted vegetable in the vinaigrette dressing. Top with options below. Serve hot or cold

Optional Additions:

1/3 cup toasted pine nuts, pecans, walnuts or  blanched slivered almonds, toasted and cooled
1/3 cup diced fresh basil
 Homemade croutons (click here for the recipe)
1 cup assorted small chunks of fresh mozzarella, grape tomatoes, garbanzo beans, avocado chunks, added to the  cooled roasted vegetables.


1 comment:

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