Lemon-Herb Vinaigrette with Roasted Vegetables
Bright, tangy dressing that elevates simple roasted veggies with fresh herbs and citrus zest. This mediterranean-inspired salads (low carb) ready in about 5 minutes pairs (0.32 pints) extra virgin olive oil, (0.25 pints) fresh lemon juice, Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 118 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 150 ml (0.32 pints) extra virgin olive oil
- 120 ml (0.25 pints) fresh lemon juice
- 1 tbsp Dijon mustard
- 1 minced garlic cloves
- 2 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh chives
- 30 ml (0.06 pints) balsamic vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 150 ml (0.32 pints) extra virgin olive oil, 120 ml (0.25 pints) fresh lemon juice, 1 tbsp Dijon mustard, and 1 minced garlic clove until emulsified.
- Step 2: Stir in 2 tbsp finely chopped fresh dill, 1 tbsp finely chopped fresh chives, 30 ml (0.06 pints) balsamic vinegar, 1/4 tsp salt, and 1/8 tsp black pepper until well combined and slightly thickened.
- Step 3: Let sit at room temperature for 15 minutes to allow flavors to meld before drizzling over roasted vegetables. For best results, prepare 1 hour before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Vinaigrette with Roasted Vegetables take to make?
Total time is about 5 minutes (5 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Vinaigrette with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dijon mustard from drying out.
Can I substitute ingredients in Lemon-Herb Vinaigrette with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Vinaigrette with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Herb Vinaigrette with Roasted Vegetables low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
