Lunches/ Salads/ Vegetarian & Vegan

Roasted Veggies Salad With Pesto Vinaigrette

White bowl with veggie salad and wooden cutlery in. Lemon and red napkin on the side
Jump to Recipe

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

Marinated veggies then roasted, bright green salad, some barley al dente and the flavour of basil in the vinaigrette. Summer in a bite!
Course: Appetizer, Salad, Side Dish
Cuisine: American, French
Keyword: barley, boconccini, pesto, roasted veggie, salad, summer, vegetables, vinaigrette
Servings: 4 person
Author: Mélanie


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


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.


This could be served to 4 to 6 people depending on the portions.

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

You Might Also Like


  • Reply
    Pamela @ Brooklyn Farm Girl
    July 24, 2014 at 3:46 am

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

    • Reply
      July 25, 2014 at 4:17 pm

      Thank you so much Pamela!

  • Reply
    Helen @ Scrummy Lane
    July 25, 2014 at 10:58 am

    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
      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
    Bianca @ Confessions of a Chocoholic
    July 29, 2014 at 5:19 pm

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

    • Reply
      July 30, 2014 at 2:27 am

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

  • Reply
    A fall recipe: Lentils and 7 grains stew - Bon Appet'Eat
    September 16, 2014 at 10:26 am

    […] Uncle Ben’s, it has a bunch of ancien grains, I love those.  I have a thing for barley, you know.  Some broth, some cumin and a few other ingredients build a perfect dish for a chilly night. […]

  • Reply
    Most Appetizing Cheesy Pull Apart Bread - Bon Appét'Eat
    July 15, 2019 at 1:38 pm

    […] a healthier note, you can make this delicious kale salad or this roaster veggies salads this […]

  • Reply
    Classic French Crêpes - Bon Appét'Eat
    August 16, 2019 at 9:38 pm

    […] topping; ham, cheese, sunny side egg and done. Serve with the green goddess soup in winter or a roasted veggie salad in summer. Then… then for dessert, we get the Nutella out, sugar or chestnut spread for me.  […]

  • Reply
    Ham And Cheese Quiche - Bon Appét'Eat Appetizer Ham And Cheese Quiche
    January 27, 2020 at 10:37 am

    […] leek soup. However, if you are eating on your French tart on a Spring or summer day, may I suggest this roasted vegetable salad? Or would you prefer this beet and apple […]

  • Reply
    Delicious Grilled Duck Breast Salad - Bon Appét'Eat
    February 14, 2020 at 10:32 am

    […] love roasting vegetable specially in salads like my roasted vegetables salad I shared in the past. Here it is just 2 sweet potatoes, it is fairly quick to prepare and throw it […]

  • Reply
    Savory French Crêpes With Spinach - Bon Appét'Eat
    March 3, 2020 at 3:48 pm

    […] You could go as simple as a green salad, easy peasy. I love this roasted vegetables salad with pesto dressing. Also, we do this kale salad on repeat all year round, my kids know how to […]

  • Reply
    Roasted Carrots And Potatoes With Garlic And Lemon - Bon Appét'Eat
    March 13, 2020 at 10:27 pm

    […] – Leftovers: No problem, add it to a salad. […]

  • Reply
    Mediterranean Chickpea Salad (with lime & mint dressing) - Bon Appét'Eat
    April 8, 2020 at 6:27 pm

    […] TaboulehKale Salad with cranberry and walnutsRoasted Veggies Salad with pesto vinaigrette […]

  • Reply
    Quick Zucchini Pesto Fritters - Bon Appét'Eat Bon Appét'Eat
    April 17, 2020 at 2:01 pm

    […] Also very well known in my family, we almost always have some in our fridge. I love to roast them for salads or sneak them in […]

  • Reply
    A fall recipe: Lentils and 7 grains stew - Bon Appét'Eat
    September 9, 2020 at 11:46 am

    […] Uncle Ben’s, it has a bunch of ancient grains, I love those.  I have a thing for barley, you know.  Some broth, some cumin, and a few other ingredients build a perfect dish for a chilly night. […]

  • Reply
    Creamy Salmon and Broccoli Pasta - Bon Appét'Eat
    September 27, 2020 at 11:45 am

    […] – Cranberry Walnut Salad – Roasted Vegetable Salad […]

  • Reply
    The Easiest Instant Pot Bbq Chicken - Bon Appét'Eat
    December 29, 2020 at 6:46 pm

    […] – Make these delicious roasted carrots and potatoes– Quinoa fried ‘rice’– One-pot French ratatouille while the chicken cooks– You can go for a salad on the side: how about a chopped Caprese salad or a roasted veggie salad […]

  • Leave a Reply

    Recipe Rating