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
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.

73 thoughts on “Roasted Veg Vinaigrette

  1. 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.

  2. 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!

  3. 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!

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

  4. 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.

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

  5. 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!:)

    • 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!

    • 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!

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

  6. 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!

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

  7. 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

  8. 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.

  9. 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. :-)

    • 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.”

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.