Fire Roasted Tomato Vinaigrette with Roasted Vegetables

main_Fire Roasted Tomato Vinaigrette with Roasted Vegetables

Ingredients

  • • Dressing:
  • • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • • 2 cloves garlic, chopped
  • • 2 tablespoons red wine vinegar
  • • 2 tablespoons balsamic vinegar
  • • 2 teaspoons chopped fresh thyme leaves
  • • 1/2 teaspoon kosher or fine sea salt
  • • 1/4 teaspoon crushed red pepper flakes
  • • 3/4 cup olive oil
  • • Vegetables:
  • • 6 green top spring carrots, trimmed, peeled
  • • 2 yellow or green summer squash, cut on bias into 1/2-inch thick planks
  • • 1 red bell pepper, cored, cut into 2-inch wide planks
  • • 1/2 large red onion, cut into 6 wedges
  • • 4 teaspoons olive oil
  • • 2 teaspoons chopped fresh thyme leaves
  • • 2 teaspoons chopped fresh rosemary leaves
  • • 1/2 teaspoon kosher or fine sea salt

Directions

Prep Time: 30 Min

Total Time: 50 Min

  1. Heat oven to 450°F. Spray 18x13-inch rimmed baking sheet with cooking spray.
  2. In large bowl, toss Vegetables ingredients; place on baking sheet. Roast 20 to 22 minutes or until carrots are crisp-tender. Arrange on platter; top with additional fresh thyme leaves.
  3. Meanwhile, place all Dressing ingredients except oil in blender. Cover and puree until smooth. With blender running on low speed, slowly add 3/4 cup olive oil; blend until mixture is combined. Serve with warm vegetables.

RECIPE NOTE

This zesty fire roasted tomato vinaigrette perfectly accents the flavors of roasted herbed vegetables. Other vegetables like parsnips, radishes, fennel or sliced eggplant can also be used in this recipe.

KITCHEN TIP

Leftover dressing is perfect on grain salads, fish or chicken. Leftover dressing can be stored in airtight container in refrigerator up to 3 days.

second_Fire Roasted Tomato Vinaigrette with Roasted Vegetables