Roasted Veggies Salad with Pesto Vinaigrette
Marinated veggies then roasted, bright green salad, some barley al dente and the flavour of basil in the vinaigrette. Summer in a bite!
Servings: 4 portions
Calories: 490kcal
Ingredients
For the vegetables:
- 1 Zucchini
- 2 Carrots small
- ½ Lemon juice
- 2 teaspoon Olive oil
- Pinch Salt
For the salad
- 2 cups Barley cooked
- 2 cups Baby romaine packed
- ½ Red pepper julienned
- 1 Ball of bocconcini cheese
For the dressing
- 3 tablespoon Olive oil
- 1 tablespoon Vinegar
- 1 teaspoon Dijon mustard
- 1 small handfull Basil chopped
- 1 teaspoon Pesto
- Salt to taste
Instructions
For the vegetables
- Preheat the oven at 375F.
- In a bowl, put the thinly sliced carrots and zucchinis (I cut them in quarter) and toss with the lemon juice and olive oil. Add the salt to taste.
- Put in the oven for 20 minutes and turn every 10 minutes the veggies.
- When ready, set aside and allow to cool.
For the salad
- In a big bowl, put the baby romaine leaves cut small. Pour the barley on top and the red peppers.
- Add the cold veggies too.
- Slice the bocconcini and place it on top.
For the dressing
- In a small bowl, pour all ingredients and whisk until the vinaigrette is well mixed.
- Pour over the salad and toss.
Notes
This could be served to 4 to 6 people depending on the portions (appetizer or side dish)
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Nutrition
Calories: 490kcal | Carbohydrates: 74g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 70mg | Potassium: 737mg | Fiber: 18g | Sugar: 4g | Vitamin A: 7766IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 4mg