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Roasted Vegetables with White Balsamic Vinaigrette

Call it what you want, a buffet platter, a pot-luck dish or weekly meal prepping - these Roasted Veggies will bring some R-E-S-P-E-C-T to your recipe arsenal. The star is the dressing, after all, it’s a known fact that a meal without a good sauce is like a tray of cupcakes without frosting.

This makes a large serving and there is some chopping involved but the rewards are mighty. Hit up your favorite playlist and before you know it, you’ll have a rainbow of pret-a-manger vegetables for days! This can also be done on the grill or a griddle pan but we’re big fans of oven roasting.

Makes enough for a crowd (or a week of prepped meals!)

  • 1 green zucchini, sliced 1/8 inch (2.5 mm) thick

  • 1 yellow zucchini, sliced 1/8 inch (2.5 mm) thick

  • 1 eggplant, sliced 1/4 inch (5 mm) thick

  • 1 red onion, halved and then sliced into sixths

  • 2 red peppers, peeled and sliced into finger widths

  • 2 bunches of asparagus, trimmed

  • 1 punnet (200 g) cherry tomatoes

  • 4 cloves of garlic, flattened with a knife

  • 6 sprigs of thyme

  • Fresh basil and parmesan for garnish

  • Olive oil

White Balsamic Vinaigrette

  • 3 tablespoons white balsamic vinegar

  • 1 tablespoon dijon mustard

  • 1 clove garlic, flattened with a knife

  • 2 tablespoons extra-virgin olive oil

  • 3 tablespoons grape seed oil

  • 1/4 teaspoon honey

  • salt & freshly ground pepper to taste

Preheat the oven to 425F (220C). Lightly brush two rimmed baking trays with olive oil and spread the veggies out across the trays, you may need to do this in two batches (four trays total). Leave enough space between the veggies so they don’t overlap, this would steam them instead of browning them. Scatter the garlic and the thyme sprigs around the vegetables. Drizzle the vegetables with a few tablespoons of olive oil. Roast them for 15-20 minutes before flipping them over and let them roast for another 10 minutes. Season with salt and pepper, allow to cool.

Whilst everything is a-roasting, put all the vinaigrette ingredients into a jar, tighten the lid and shake away until it’s emulsified.

Serve with White Balsamic Dressing on the side and keep those leftovers for salads, frittatas or late night snacking!

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