Oven roasted veggies are great when marinated into this herb-garlic-lemon dressing.
NOTE: Always marinate vegetables after cooking because they absorb flavour better when they’re hot.
The best part about these vegetables is that they’re better the next day! Perfect for Lunchbox Lovers!
You can roast any vegetables: zucchini, mushrooms, asparagus, bell peppers, eggplant. red onion
The dressing is simple: Nothing special, almost like any standard salad dressing except there’s less oil to lemon😊
Here is the simple way to make this great summer to autumn recipe:
- Toss vegetables in olive oil before roasting. This way they will retain juices from the oil after roasting. This will also reduce the oil for the dressing.
- Prepare the dressing and marinade after roasting.
Some vegetables (like mushrooms and eggplants), absorb oil and vinegars whie cooking, but they do not absorb flavors, like garlic and herbs. Other vegetables (like bell peppers and zucchini) – there’s really no benefit to marinating them when raw.
This recipe is perfect for the end-of-week fridge clean😊
Serve this recipe as:
- part of an antipasto platter or on a cheeseboard;
- serve with a side of grilled bread;
- for your Lunchbox – toasted bread with avocado and ricotta;
- or with grilled chicken
- make roasted vegetable pasta salad – use the natural juices and excess dressing that pools at the bottom of the bowl as the pasta salad dressing!
- Add to green salad – toss through baby spinach leaves or arugula or
- stuff in an omelette.
Storage – Great fresh, even better on the next day! Keep up to 5 days in the fridge and enjoj – they still taste great. Add a squeeze of fresh lemon. Best served at room temperature.
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