Roasted Veg Vinaigrette

Vinaigrettes are equally as important to me as their salad counterparts. With a proper choice of ingredients, one can really make a salad burst with flavor with a perfectly paired vinaigrette.

I’ve posted before on vinaigrettes made with reduced beet juice ( think salad of crunchy vegetables, lentils and goat cheese) and a vinaigrette made with a fresh pear (think baby greens with apples, bacon, and blue cheese).

I’ve posted on a vinaigrette made with strawberry vinegar, one made with pineapple juice, vinaigrettes with parsley or curry powder… the list is really endless because the possibilities are endless.

Recently I was inspired by a vinaigrette recipe made with roasted onion and shallot. And I got to thinking what I could add to that… because I can’t leave a recipe alone. This is one I created.

Beyond roasting the vegetables, which is left to your oven, the rest is easy!

Make a triple batch! You’ll love how versatile this is not only as a vinaigrette but as a marinade, or served with grilled leeks or asparagus.

Roasted Vegetable Vinaigrette

1 purple onion, peeled, quartered
1 red bell pepper, trimmed, de-seeded, cut into 8ths
6 shallots, peeled, halved
6 cloves garlic, peeled
Olive oil, divided
Salt
Pepper
Red wine vinegar
Tabasco sauce (optional)

Preheat the oven to a roast setting, or 400 degrees F.

Place the onion, red bell pepper, shallots and garlic cloves on a jelly roll pan or rimmed roasting sheet. Generously drizzle olive oil over the vegetables, about 1/4 cup. Season with salt and pepper.

Roast until vegetables show some caramelization and are tender. Remove the pan from the oven and let cool.

Place all of the vegetables and olive oil into a blender jar.

Blend until smooth, adding another 1/4 cup or so of olive oil.

Then add the red wine vinegar. I’m not offering amounts in this recipe, only because I like my vinaigrettes strongly vinegar-flavored. Most people I’ve cooked for do not.

If you want some zing, add some Tabasco sauce, taste away, and season more if necessary. I added more salt.

Make sure the vinaigrette is smooth. If you use cruets for your vinaigrettes, you are familiar with the problem with one little piece of garlic clogging the spout!

The salad I created to showcase this vinaigrette was simple. Butter lettuce, crab, avocado, green onions, and black sesame seeds.

It was a perfect pairing of tastes and textures.

I was lucky enough to have frozen crab legs left over from the holidays, so I used that crab. But grilled shrimp or scallops would also be divine.


Note: This recipe actually makes a fabulous dipping sauce if you omit the vinegar.

By Published On: January 28th, 201973 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

73 Comments

  1. Jodi January 28, 2019 at 6:48 AM - Reply

    OMG! So absolutely amazing! beautiful!!

    • chef mimi January 28, 2019 at 8:03 AM - Reply

      Thanks! It was very very good!

  2. chezlerevefrancais January 28, 2019 at 7:09 AM - Reply

    That dressing sounds delicious!

    • chef mimi January 28, 2019 at 12:41 PM - Reply

      Thank you so much!

  3. Travel Gourmet January 28, 2019 at 7:12 AM - Reply

    Great and versatile dressing. Yummy! :)

    • chef mimi January 28, 2019 at 12:41 PM - Reply

      Thank you! It is versatile.

  4. popsiclesociety January 28, 2019 at 8:00 AM - Reply

    Love it!

    • chef mimi January 28, 2019 at 8:04 AM - Reply

      Thank you!

    • chef mimi January 28, 2019 at 12:41 PM - Reply

      Thanks!

  5. Debbie Spivey January 28, 2019 at 8:46 AM - Reply

    I have never used roasted veggies in a vinaigrette before. I so need to try your recipe!

    • chef mimi January 28, 2019 at 12:40 PM - Reply

      I hope you like it! It truly was good without the vinegar as well. I played a little!

  6. Robin at Haphazard Homemaker January 28, 2019 at 9:26 AM - Reply

    The dressing sounds amazing! I love to try new ideas for salads!

    • chef mimi January 28, 2019 at 12:40 PM - Reply

      Thank you! Nothing much better than roasted vegetable flavors.

  7. karrie @ Tasty Ever After January 28, 2019 at 10:05 AM - Reply

    This is brilliant! Never thought about roasting veggies and turning them into a vinaigrette! Bet it’s so flavorful and I’m going to try it over roasted salmon. YUM!

    • chef mimi January 28, 2019 at 12:40 PM - Reply

      You’ll love it! Or just let them become a sauce and forget the vinegar. Really yummy!

  8. jenniferguerrero1 January 28, 2019 at 11:35 AM - Reply

    That looks divine. I’m a sucker for a gorgeous protein salad. And that dressing was produce-filled, too. I’ve got to go and find your reduced beet dressing. I’ve been in a beet mood lately.

    • chef mimi January 28, 2019 at 12:39 PM - Reply

      I’ll just buy canned beets, and save the juice. The reduction can have so many uses!

  9. Liz @ spades, spatulas, and spoons January 28, 2019 at 12:23 PM - Reply

    What a great idea! I can see lots of uses for this, even as a sauce for fish or chicken. I have a similar problem with vinegar, I like my dressings quite tart and it isn’t always to everyones liking.

    • chef mimi January 28, 2019 at 12:38 PM - Reply

      When I catered and cooked for a family, I was barely allowed to use vinegar!

  10. Laura January 28, 2019 at 2:04 PM - Reply

    What a lovely dressing, Mimi! I personally love vinaigrettes and often use a 1:1 ratio rather than the 1:3 (vinegar:oil) a lot of folks like. But I think the Roasted veggies as a dressing is awesome, and I’ve never even considered it! Thanks so much for this recipe, Mimi!

    • chef mimi January 28, 2019 at 5:30 PM - Reply

      That’s the ratio I use as well. Sometimes even more vinegar… I hope you get to try this!

  11. Kelly, RD January 28, 2019 at 5:24 PM - Reply

    That’s what I’m talking about! Well done, as always!

    • chef mimi January 28, 2019 at 5:29 PM - Reply

      Thank you Miss Kelly!

  12. Tandy | Lavender and Lime January 28, 2019 at 9:57 PM - Reply

    What an interesting method. I shall have to try this for sure.

    • chef mimi January 29, 2019 at 7:16 AM - Reply

      Thanks, Tandy.

  13. Jeff the Chef January 28, 2019 at 11:17 PM - Reply

    Good Lord, what a gorgeous salad! I am so inspired by all you vinaigrette ideas!

    • chef mimi January 29, 2019 at 7:15 AM - Reply

      Thanks so much Jeff! I kinda like them.

  14. cookingontheweekends January 29, 2019 at 9:48 PM - Reply

    That is one delicious looking salad. I don’t think I’ve ever had a vinaigrette quite like this. I’m already thinking of what I want to put it on beyond salad. I think it could also be a dip, a sauce, spread into a sandwich. Love!

    • chef mimi January 30, 2019 at 6:47 AM - Reply

      Exactly! Before I turned it into a vinaigrette I was dipping all kinds of things in it! It would be great with fried Haloumi!

  15. Ron January 30, 2019 at 12:51 AM - Reply

    Mimi, your crab salad looks amazing and yummy. I love vinaigrettes, but I’ve not made a roasted onion one. It sounds wonderful and I’m with you the more vinegar the better (to a point). I believe your vinaigrette will play well on a salmon sashimi salad we like.

    • chef mimi January 30, 2019 at 6:45 AM - Reply

      Oooh, that does sound good! You’re so lucky to get good fish where you live.

  16. John / Kitchen Riffs January 30, 2019 at 10:09 AM - Reply

    I can never leave a recipe alone, either. Fun to play in the kitchen, isn’t it? And gosh, looking what you’ve come up with — this is genius! Really excellent — thanks.

    • chef mimi February 3, 2019 at 10:26 AM - Reply

      I can’t even follow my own recipes when I need to! But, that is the fun of playing in the kitchen. Thank you.

  17. heather (delicious not gorgeous) January 30, 2019 at 10:19 PM - Reply

    i love the idea of blending veggies into vinaigrette! the roastedness would add such a nice sweetness, and it looks like the vinaigrette has such a great body because of all the veg.

    • chef mimi January 31, 2019 at 6:59 AM - Reply

      It definitely has a lot of body to it; it’s not runny. And the flavor is wonderful!

  18. Susan@savoringtimeinthekitchen January 31, 2019 at 8:28 AM - Reply

    I really like the sound of your roasted vegetable vinaigrette and looking forward to trying it for myself!

    • chef mimi January 31, 2019 at 10:14 AM - Reply

      Thanks! It’s very tasty and quite versatile. I’m already excited to make it again.

    • chef mimi February 1, 2019 at 6:46 AM - Reply

      Thank you Susan! It was a fun thing to try. Alternately I could have just roasted vegetables and onions and put them on the salad!!!

  19. Jean | Delightful Repast January 31, 2019 at 9:17 AM - Reply

    LOVE this! And we like our vinaigrettes vinegary, too. Will be making this soon.

    • chef mimi January 31, 2019 at 10:14 AM - Reply

      Thanks! Try it without the vinegar first. I really also like it as a sauce/dip!

    • chef mimi February 1, 2019 at 6:45 AM - Reply

      When I make salads for lunch, I will just pour on the vinegar(s). No real need for oil when I’m not actually preparing a vinaigrette!

  20. solveig January 31, 2019 at 10:54 AM - Reply

    Hello Mimi! all recipes are just perfect and sound so Yummy! ‘tablescapes’ are pretty designed too. have you ever posted any Chocolate Brownie Cake recipe(s)? I would be interested in trying a ‘new’ recipe. Hope you are doing well!:)

    • chef mimi February 3, 2019 at 10:24 AM - Reply

      Thank you so much. Yes, I’m doing well. I don’t bake much so I know there’s no chocolate brownie cake recipe on my blog! Hope you’re doing well!

  21. neil@neilshealthymeals.com January 31, 2019 at 11:42 AM - Reply

    Firstly I know this recipe is about your roasted veg vinaigrette Mimi, but that salad looks amazing! I can imagine the flavours of the vinaigrette complimenting it perfectly. Nice. Very nice!

    • chef mimi February 1, 2019 at 6:44 AM - Reply

      Thanks so much Neil! The crab turned out pretty good considering I can only get real crab frozen. It was still a treat for me!

  22. Katherine | Love In My Oven January 31, 2019 at 2:53 PM - Reply

    I would never think of doing something like this – what a great idea!! I’ve been eating a lot of salad lately so this will make things a little more interesting :)

    • chef mimi February 3, 2019 at 10:23 AM - Reply

      I even eat salads during winter months, which some people find strange. Occasionally if I’m chilled I do have a hot meal.

  23. Ashley January 31, 2019 at 4:27 PM - Reply

    This looks and sounds absolutely marvelous! Any way to add a few extra veggies to my plate – I’m IN!!

    • chef mimi February 1, 2019 at 6:43 AM - Reply

      Exactly! And it they’re not on the salad, they might as well be in the vinaigrette!

  24. Sissi January 31, 2019 at 4:32 PM - Reply

    A very unusual (and fantastic!) vinaigrette recipe! Nowadays I’m crazy for Ceasar sauce and have almost forgotten the old good vinaigrette and its variations… but it’ll come back with spring, I’m sure because the sunnier the days, the more vinaigrette I make! Thank you for bringing some sunshine with this wonderful idea!

    • chef mimi February 1, 2019 at 6:43 AM - Reply

      I understand that. It really makes sense. Me, I have salads year round. Unless I’m chilled and really need something warming!

  25. thatskinnychickcanbake January 31, 2019 at 7:20 PM - Reply

    Oh, my gosh, all your salads and vinaigrettes sound amazing!! But this salad with the crab and avocados is especially enticing—plus the vinaigrette is lovely!!

    • chef mimi February 1, 2019 at 6:42 AM - Reply

      Thank you! That crab was really good for frozen, which is all I can get if I want real crab!

  26. 2pots2cook February 1, 2019 at 12:07 PM - Reply

    Amazing office lunch ! Amazing !

    • chef mimi February 1, 2019 at 7:51 PM - Reply

      Thank you!

  27. Easyfoodsmith February 2, 2019 at 6:02 AM - Reply

    Absolutely in love with the vinaigrette! The marriage of all those flavors sounds beautiful. I am definitely going to try this. thanks for sharing :)

    • chef mimi February 2, 2019 at 7:00 AM - Reply

      You are so welcome! It was fun making it and sampling it!

  28. David February 2, 2019 at 4:08 PM - Reply

    Brava! I make a roasted shallot dressing but I love all the veggies you added!

    • chef mimi February 2, 2019 at 4:14 PM - Reply

      Well, that sounds good, too! You could probably roast shoe soles and they would be good!

  29. kathryninthekitchen February 2, 2019 at 5:27 PM - Reply

    Beautiful (and delicious)…all those vibrant colours and gorgeous photos. I feel healthier just looking at this Mimi 😊

    • chef mimi February 3, 2019 at 10:22 AM - Reply

      Hahahahaha! Glad I could help with that! Thank you.

  30. sippitysup February 3, 2019 at 1:27 PM - Reply

    Simply luscious. I make a similar vinaigrette with shallots only. The addition of more veg makes this appropriate to more than just salads. Asparagus as you say sounds good, but I bet fish would love to swim in this vinaigrette as well. GREG

    • chef mimi February 3, 2019 at 4:26 PM - Reply

      Oh, that does sound good. Thanks for the idea!

  31. Hotly Spiced February 3, 2019 at 6:29 PM - Reply

    Those roasted vegetables look wonderful. And I really love the beautiful grey plate. I love vinaigrettes too xx

  32. Linger February 4, 2019 at 6:10 PM - Reply

    I totally agree that the vinaigrette makes a salad. What a beautiful idea of roasting veggies to make the dressing. Brilliant. It must be loaded with flavor. Thanks for posting.

    • chef mimi February 4, 2019 at 6:14 PM - Reply

      It was definitely flavorful, in a lovely roasted veg way!!

  33. Debra February 4, 2019 at 10:35 PM - Reply

    I love a good vinaigrette, and I would never have had the creativity with the ingredients to come up with this recipe! Incredible! And i can’t wait to give it a try. :-)

    • chef mimi February 13, 2019 at 7:04 AM - Reply

      You’re too kind! I just love playing in the kitchen. I think we had so many lean year when I had to be creative with my cooking so as to not waste one carrot, that it turned me into what I do today in the kitchen. I still don’t like to waste food, but it also promotes creativity to “use what you already have.”

  34. Yeah, Another Blogger February 6, 2019 at 4:04 PM - Reply

    A good vinaigrette makes the salad. In some ways, I think, it’s more important than what is in the salad. See you!

    Neil Scheinin

    • chef mimi February 6, 2019 at 5:42 PM - Reply

      Could be! Especially for a simpler salad of just greens. Thanks.

      • Anonymous February 8, 2019 at 2:22 AM

        I love them . I am happy always to look at your recipe.thank you

  35. Angela@eatlivehappy February 16, 2019 at 9:53 PM - Reply

    Yum!

    • chef mimi February 17, 2019 at 6:26 AM - Reply

      Thanks!

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