Lemon-Herb Vinaigrette with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Bright, tangy dressing that elevates simple roasted veggies with fresh herbs and citrus zest. This Mediterranean-inspired salad recipe (low carb), ready in about 5 minutes, pairs extra virgin olive oil, 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

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Instructions

1. 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.
2. 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.
3. 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.