Sun-dried Tomato Vinaigrette With A Roast Veggie Salad

photo2 (1)

I love roast vegetables, they are so filling and you don’t miss eating meat, and roast garlic is to die for!!! This dressing is so delicious, but it requires semi-expensive ingredients but they are SO worth it, especially the balsamic crema (it lasts for ever) and adds a richer twist to your dressings. You can add any meat to the salad if you want.


Olive oil
Kosher salt
Black pepper

1 packet of ready-cut roasting vegetables
5 cloves of garlic, skin on
1 packet of rocket
1 avocado, cut into chunks
2 hard-boiled eggs, cut into quarters
1 disk of feta, crumbled

For the dressing:

1-2 tsp ready-made sun-dried tomato pesto (from Woolworths)
1 tsp honey
120 ml extra virgin olive oil
1 tbsp  water
60 ml white wine vinegar
1 tsp lemon juice
2 squeezes of balsamic crema
Sea salt and Black Pepper

Serves 5 people
Preparation time: 5 minutes
Cooking time: 40 minutes

Preheat the oven to 180C.

In a bowl, coat the veggies and garlic in olive oil, coarse salt and black pepper. Then place in a large roasting tray, and roast for 40 minutes. After 20 minutes, toss them around and add more oil if needed.

While the veggies are roasting, place room temperature eggs in cold water, once the water starts boiling, boil for 8 minutes. 

To make the dressing:

In a tall and narrow container add all the ingredients and blend with a hand blender. Taste and adjust the flavour if necessary you might need to add more lemon juice.


To plate up, lay out the rocket, chopped avo and eggs, top with the roast veggies and pour over the salad dressing. Then sprinkle over the feta.

photo1 (1)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s