Roasted Lemon Vinaigrette Recipes

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

ROASTED LEMON-SHALLOT VINAIGRETTE

Steps:

• Prepare a medium heat fire (350°F) in a wood-fired oven or cooker.
• Place the lemons and shallots, cut side down, in a clay baking dish. Season with a drizzle of olive oil and the salt, add the bay leaf, and roast until the shallots and lemons are tender, about 25 minutes. Remove from the oven and let cool. Remove the bay leaf, peel the shallots, and then coarsely chop the shallots and lemon wedges. Place the entire contents of the dish, including the roasting liquid, into an airtight container and refrigerate. The next day, divide into 1/2-cup amounts, seal in airtight containers, and refrigerate for up to 3 weeks.

ROASTED LEMON VINAIGRETTE

Steps:

• dry roast lemons, fine dice shallots.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE

Steps:

• Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
• Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.

ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE

Steps:

• Set oven to 400°F.
• Grease a large baking sheet/pan.
• Mix all the veggies with olive oil and garlic (if using) to coat well.
• Season with salt and pepper.
• Place on the baking pan.
• Roast in oven for about 30-35 minutes, or until tender.
• To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
• Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
• Garnish with fresh herbs if desired.
• Delicious!