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    Home » Appetizers » Roasted Veggies Salad With Pesto Vinaigrette

    Roasted Veggies Salad With Pesto Vinaigrette

    Published: Jul 24, 2014 · Modified: Apr 30, 2022 by Mélanie · This post may contain affiliate links · 10 Comments

    Jump to Recipe Print Recipe
    View from top of veggie salad with half a lemon on the side

    Summer veggies are irresistible! For me, summer equals salad galore in all the forms, here is one I love: Roasted Veggies Salad with Pesto Vinaigrette.  Think marinated veggies than roasted, think bright green salad, some barley al dente, and the flavor 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 matches 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 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 in my photography approach.  I highly recommend it, you won't be disappointed.  Pinky promise.

    Hum... The focus is not that great.  Well, we are friends here, right?  Sharing, potlucks, 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 of all sorts of tips.

    Please and thank you!

    White bowl with veggie salad and wooden cutlery in. Lemon and red napkin on the side
    Print Recipe
    5 from 6 votes

    Roasted Veggies Salad with Pesto Vinaigrette

    Marinated veggies then roasted, bright green salad, some barley al dente and the flavour of basil in the vinaigrette. Summer in a bite!
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Appetizer, Salad, Side Dish
    Cuisine: American, French
    Servings: 4 portions
    Calories: 490kcal
    Author: Mélanie

    Ingredients

    For the vegetables:

    • 1 Zucchini
    • 2 Carrots small
    • ½ Lemon juice
    • 2 teaspoon Olive oil
    • Pinch Salt

    For the salad

    • 2 cups Barley cooked
    • 2 cups Baby romaine packed
    • ½ Red pepper julienned
    • 1 Ball of bocconcini cheese

    For the dressing

    • 3 tablespoon Olive oil
    • 1 tablespoon Vinegar
    • 1 teaspoon Dijon mustard
    • 1 small handfull Basil chopped
    • 1 teaspoon Pesto
    • Salt to taste

    Instructions

    For the vegetables

    • Preheat the oven at 375F.
    • 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

    This could be served to 4 to 6 people depending on the portions (appetizer or side dish)
    www.bonappeteat.ca

    Nutrition

    Calories: 490kcal | Carbohydrates: 74g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 70mg | Potassium: 737mg | Fiber: 18g | Sugar: 4g | Vitamin A: 7766IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @BonAppetEat or tag #bonappeteat!

    Here is another salad you will love, I promise: Cranberry and Walnut Kale Salad

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    Reader Interactions

    Comments

    1. Pamela @ Brooklyn Farm Girl says

      July 24, 2014 at 3:46 am

      5 stars
      What a delicious salad, especially love that pesto action happening here!

      Reply
      • Mélanie says

        July 25, 2014 at 4:17 pm

        Thank you so much Pamela!

        Reply
    2. Helen @ Scrummy Lane says

      July 25, 2014 at 10:58 am

      5 stars
      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! :-)

      Reply
      • Mélanie says

        July 25, 2014 at 5:55 pm

        Thanks Helen! Lindsay always explains things so simply that I had to try. Still need some training though :)

        Reply
    3. Bianca @ Confessions of a Chocoholic says

      July 29, 2014 at 5:19 pm

      5 stars
      I am now craving this salad! Pesto vinaigrette is an awesome idea.

      Reply
      • Mélanie says

        July 30, 2014 at 2:27 am

        Thanks Bianca! I love the pesto, you should try the vinaigrette :)

        Reply

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    Bonjour! I’m Mélanie! I hope you are hungry, I’m here to inspire you to create tasty weeknight meals & easy desserts!
    I’m French, and you will quickly notice it!

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