Fire Roasted Tomato Vinaigrette with Roasted Vegetables

This zesty fire roasted tomato vinaigrette perfectly accents the flavours of roasted herbed vegetables. Other vegetables like parsnips, radishes, fennel or sliced eggplant can also be used in this recipe.


  • Dressing:
  • 1/2 can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 mL) red wine vinegar
  • 2 tablespoons (30 mL) balsamic vinegar
  • 2 teaspoons (10 mL) chopped fresh thyme leaves
  • 1/2 teaspoon (2 mL) kosher or fine sea salt
  • 1/4 teaspoon (1 mL) crushed red pepper flakes
  • 3/4 cup (175 mL) olive oil
  • Vegetables:
  • 6 green top spring carrots, trimmed, peeled
  • 2 yellow or green summer squash, cut on bias into 1/2-inch (1.2 cm) thick planks
  • 1 red bell pepper, cored, cut into 2-inch (5 cm) wide planks
  • 1/2 large red onion, cut into 6 wedges
  • 4 teaspoons (20 mL) olive oil
  • 2 teaspoons (10 mL) chopped fresh thyme leaves
  • 2 teaspoons (10 mL) chopped fresh rosemary leaves
  • 1/2 teaspoon (2 mL) kosher or fine sea salt


  • Heat oven to 450°F. Spray 18x13-inch rimmed baking sheet with cooking spray.
  • In large bowl, toss Vegetables ingredients; place on baking sheet. Roast 20 to 22 minutes or until carrots are crisp-tender. Arrange on platter; top with additional fresh thyme leaves.
  • Meanwhile, place all Dressing ingredients except oil in blender. Cover and puree until smooth. With blender running on low speed, slowly add 3/4 cup olive oil; blend until mixture is combined. Serve with warm vegetables.