Roast Vegetable Dressing 120g semi-dried tomatoes.2tbsp capers.20 black olives.2 cloves garlic.1/4 cup pinenuts . 1/4 cup flat leaf parsley (chopped fine). 2 tbsp extra virgin olive oil .2 tsp balsamic vinegar. Mix well.Spoon over roasted vegetables
fisherlures,
Nov 5, 10:18am
Roast Vegetable Dressing 1/2 cup sundried tomatoes . 1/4 cup red wine vinegar.3 cloves garlic . 1 tbsp balsamic vinegar . 1/2 cup extra virgin olive oil. 1 tsp sugar salt and pepper. Heat vinegar and sundried tomatoes together; allow tomatoes to soak in this hot vinegar to soften. Place all dressing ingredients food processor. Do not over-whizz. .The texture should remain a little chunky. Taste and adjust seasoning.
nik12,
Nov 5, 11:48am
If you don't mind using premade, I've found the tomato, cashew and something dip (usually in the fridge with the pesto's near the sour cream) and a big of crumbled feta is so good!
macandrosie,
Nov 9, 8:17am
This is a slightly different version of a roast vege salad. you could use veges of your choice & use the dressing. This is really nice served warm. Roast Pumpkin & Feta Salad 4 cups peeled, cubed pumpkin 3 tabs oil 1 tsp cinnamon 2 tsp minced garlic 2-3 red peppers, sliced 2-3 red onions cut in wedges ½ cup shredded basil or 2 tsp dried 250gr feta cheese rock salt Preheat oven to 200°c & place oil in roasting dish along with all veges & seasonings. Toss lightly to coat with oil . Cook for about 20 mins, checking pumpkin isn’t getting too mushy. Dressing: ½ cup olive oil 1/8 cup white wine vinegar 1 tab balsamic vinegar 1 tsp wholegrain mustard Place all these ingreds into a jar & shake well. When veges have cooled, crumble feta cheese over top, then pour dressing over. Top with a few basil leaves. Nice served warmed.
purplegoanna,
Nov 9, 8:19am
i use the ETA low fat honey mustard for my roast vege salad
antoniab,
Nov 9, 8:35am
I just use balsamic and olive oil, delish :)
rarogal,
Nov 10, 6:30am
I know fresh made is better, but the WW Balsamic dressing is superb on roast veges.
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