Meatless

Roasted veggies salad with pesto vinaigrette

July 24, 2014

Although summer is acting up a little this year, it’s still summer so we should enjoy it.  Everywhere but specially in your plate!  Think marinated veggies then roasted, think bright green salad, some barley al dente and the flavor of basil in the vinaigrette.  It’s a whole season in a bite.

Marinated roasted veggies

The marinade definitely gives an acidic taste to the veggie that will be soon balanced with the pesto flavor.  The tender veggies and the barley are the perfect match to the baby romaine.  You would love a bowl of this tossed fresh salad.

Oh and the fresh crunchy red pepper!  Oh and the soft roasted veggies!  You got it, I can speak on and on about this dish.   The uncle of El Cubano was over that night and he loved it, he served himself a few times.  Guess it was that good!  ”It is full of flavors” he said!

Roasted veggies salad pesto vinaigrette

So for this recipe, I wanted to give a try to the photography tip that Pinch of Yum on this article: 10 tips for the pour shot!  After reading it, I just wanted to try it out!

It is my first “pour shot” so there is still some work to do but I thought I shared it anyway because it’s my first and I am a sentimental!
Lindsay always explains things in a very simple way, being for a recipe or food photography.  Since I bought the Tasty Food Photography e-book, I really see/feel the difference on my photography approach.  I highly recommend it, you won’t be disappointed.  Pinky promise.

Pour shot roasted veggie salad

Hum… The focus is not that great.  Well, we are between friends here, right?  Sharing, potlucking, drooling and licking  fingers screens.  So no judging, I’ll keep practicing.  I promise, I’ll be a good student.

Thank you for your patience.

Eh! And you?  You what?  Did you give it a try?  To what? … The pour thingy!  Any other tips? I am a taker for all sort of tips.

Please and thank you!

Roasted veggies salad pesto vinaigrette

Roasted veggies salad with pesto vinaigrette

Yield: A full salad bowl of 12"

Ingredients

    For the vegetables:
  • - 1 zucchinis
  • - 2 small carotts
  • - 1/2 of a lemon juice
  • - 2 tablespoon of olive oil
  • - Salt
  • For the salad:
  • - 2 cups of barley, cooked
  • - 2 cups of baby romaine salad, packed
  • - 1/2 of a red pepper, julienned
  • - 1 ball of bocconcini cheese
  • For the dressing:
  • - 3 tablespoons of olive oil
  • - 1 tablespoon of vinegar
  • - 1 teaspoon of dijon mustard
  • - 1 small handful of basil, chopped
  • - 1 teaspoon of pesto
  • - Salt to taste

Instructions

    For the vegetables:
  1. - Preheat the oven at 370F.
  2. - In a bowl, put the thinly sliced carrots and zucchinis (I cut them in quarter before slicing) and toss with the lemon juice and olive oil. Add the salt to taste.
  3. - Put in the oven for 30 minutes and turn every 10 minutes the veggies.
  4. - When ready, set aside and allow to cool.
  5. For the salad:
  6. - In a big bowl, put the baby romaine leaves cut small. Pour the barley on top and the red peppers.
  7. - Add the cold veggies too.
  8. - Slice the boccocini and place it on top.
  9. For the dressing:
  10. - In a small bowl, pour all ingredients and whisk until the vinaigrette is well mixed.
  11. - Pour over the salad and toss.

Notes

This could be served to 4 to 6 people depending on the portions.

http://bonappeteat.ca/2014/07/24/roasted-veggies-salad-pesto-vinaigrette/

  1. I love the way this salad looks, Melanie. It’s so pretty aaand … great effort on the pour shot! I really enjoyed that post of Lindsay’s and now you’ve got me thinking that I should give the pour shot a go, too! 🙂

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