Fire Roasted Tomato Vinaigrette with Roasted Vegetables

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30 Minutes Prep
50 Minutes Total

This zesty fire roasted tomato vinaigrette perfectly accents the flavors of roasted herbed vegetables.

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