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 Vinaigrette1 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.
Roasting Vegetables belowAssorted 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.