Summer veggies are irresistible! For me, summer equals salad galore in all the form, here is one I love: Roasted Veggies Salad with Pesto Vinaigrette. Think marinated veggies then roasted, think bright green salad, some barley al dente and the flavour of basil in the vinaigrette. It’s a whole season in a bite.
The marinade definitely gives an acidic taste to the veggie that will be soon balanced with the pesto flavour. The tender veggies and the barley are the perfect match to the baby romaine. You would love a bowl of this tossed fresh salad.
Oh and the fresh crunchy red pepper! Oh and the soft roasted veggies! You got it, I can speak on and on about this dish. The uncle of El Cubano was over that night and he loved it, he served himself a few times. Guess it was that good! ”It is full of flavours” he said!
The Pour Fail
So for this recipe, I wanted to give a try to the photography tip that Pinch of Yum on this article: 10 tips for the pour shot! After reading it, I just wanted to try it out!
It is my first “pour shot” so there is still some work to do but I thought I shared it anyway because it’s my first and I am a sentimental!
Lindsay always explains things in a very simple way, being for a recipe or food photography. Since I bought the Tasty Food Photography e-book, I really see/feel the difference on my photography approach. I highly recommend it, you won’t be disappointed. Pinky promise.
Hum… The focus is not that great. Well, we are between friends here, right? Sharing, potlucking, drooling and licking fingers screens. So no judging, I’ll keep practicing. I promise, I’ll be a good student.
Thank you for your patience.
Eh! And you? You what? Did you give it a try? To what? … The pour thingy! Any other tips? I am a taker for all sort of tips.
Please and thank you!
Roasted Veggies Salad with Pesto Vinaigrette
Ingredients
For the vegetables:
- 1 Zucchini
- 2 Carrots small
- 1/2 Lemon juice
- 2 tsp Olive oil
- Pinch Salt
For the salad
- 2 cups Barley cooked
- 2 cups Baby romaine packed
- 1/2 Red pepper julienned
- 1 Ball of bocconcini cheese
For the dressing
- 3 tbsp Olive oil
- 1 tbsp Vinegar
- 1 tsp Dijon mustard
- 1 small handfull Basil chopped
- 1 tsp Pesto
- Salt to taste
Instructions
For the vegetables
- Preheat the oven at 370F.
- In a bowl, put the thinly sliced carrots and zucchinis (I cut them in quarter) and toss with the lemon juice and olive oil. Add the salt to taste.
- Put in the oven for 20 minutes and turn every 10 minutes the veggies.
- When ready, set aside and allow to cool.
For the salad
- In a big bowl, put the baby romaine leaves cut small. Pour the barley on top and the red peppers.
- Add the cold veggies too.
- Slice the bocconcini and place it on top.
For the dressing
- In a small bowl, pour all ingredients and whisk until the vinaigrette is well mixed.
- Pour over the salad and toss.
Notes
Here is another salad you will love, I promise: Cranberry and Walnut Kale Salad
9 Comments
What a delicious salad, especially love that pesto action happening here!
Thank you so much Pamela!
I love the way this salad looks, Melanie. It’s so pretty aaand … great effort on the pour shot! I really enjoyed that post of Lindsay’s and now you’ve got me thinking that I should give the pour shot a go, too! 🙂
Thanks Helen! Lindsay always explains things so simply that I had to try. Still need some training though 🙂
I am now craving this salad! Pesto vinaigrette is an awesome idea.
Thanks Bianca! I love the pesto, you should try the vinaigrette 🙂