Red Pepper Vinaigrette For Roasted Vegetables Food

VINEGAR ROASTED VEGETABLES

Vinegar Roasted Vegetables image

Provided by Food Network

Time 30m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups whole white mushrooms
1 medium yellow onion, chopped into 1-inch chunks (about 1 cup)
1 red bell pepper, chopped into 1-inch chunks (about 1 1/2 cups)
1/2 medium head cauliflower, cut into large florets (about 1 1/2 cups)
2 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup white vinegar
2 tablespoons chopped fresh parsley

Steps:

Place a rimmed sheet pan in the oven and preheat to 375 degrees F.
Mix together the mushrooms, onions, peppers and cauliflower in a large bowl, then lightly drizzle with olive oil and sprinkle with some salt. Add the white vinegar and toss to combine.
Pour vegetables and vinegar into the preheated sheet pan. Bake, rotating halfway through, until vegetables are tender and beginning to brown and the vinegar has evaporated, 15 to 20 minutes. Garnish with parsley.

ROASTED VEGETABLES

Roasted Vegetables image

The easiest, simplest, and BEST way to roast vegetables - perfectly tender and packed with so much flavor!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 cup broccoli florets
2 cups cremini mushrooms
2 cups chopped butternut squash
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 red bell pepper, chopped
1 red onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar, or more, to taste
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
Kosher salt and freshly ground black pepper, to taste

Steps:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until tender.* Serve immediately.

SARASOTA'S ROASTED RED PEPPER VINAIGRETTE

Sarasota's Roasted Red Pepper Vinaigrette image

Easy quick and a great alternative to everyday Italian dressing. A quick puree with the food processor and dressing is done. Chill in the refrigerator until later and you have an amazing dressing.

Provided by SarasotaCook

Categories Salad Dressings

Time 10m

Yield 1 Salad dressing, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (7 ounce) jar roasted red peppers (most jars are about 7 oz, if you want to make your own, approximately 1 large bell pepper roasted pe)
1 1/2 tablespoons balsamic vinegar (you can substitute red wine if you want, it changes the flavor a bit but it will work just fine)
1 teaspoon garlic, minced
2 tablespoons shallots, minced
4 tablespoons olive oil
1 teaspoon honey
1 pinch red pepper flakes (optional)
salt
pepper

Steps:

Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.

Nutrition Facts : Calories 143.5, Fat 13.7, SaturatedFat 1.9, Sodium 681.7, Carbohydrate 5.5, Fiber 0.6, Sugar 2.3, Protein 0.6

ROASTED ROOT VEGETABLES WITH CIDER VINAIGRETTE

Roasted Root Vegetables with Cider Vinaigrette image

Provided by Kelsey Nixon

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, finely chopped
Kosher salt and cracked black pepper
1/4 cup extra-virgin olive oil
1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
2 large carrots, sliced into 1/2-inch-thick rounds
2 large parsnips, peeled and sliced into 1/2-inch-thick rounds
1 medium red onion, cut into 1-inch-thick wedges
5 garlic cloves, smashed
1 tablespoon fresh thyme leaves, chopped
Kosher salt and cracked black pepper
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar

Steps:

For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.