Roasted Sweet Onion Vinaigrette

Photo: Randy Graham

Except for my kitchen muse (upper left corner) these are ingredients for a killer vinaigrette

Here’s an easy, nutritious, tasty AND vegan salad dressing. See it in my new vegan cookbook. Nuff said. Go for it!

6 unpeeled garlic cloves
2 large sweet onions (peeled and cut into quarters)
Extra virgin olive oil (for brushing on onions)
½ cup organic apple cider vinegar
½ cup fresh lemon juice
Salt and fresh ground pepper to taste
1 ¼ cups vegetable oil

Preheat oven to 400 degrees.

Wrap the garlic cloves in foil and set on a rimmed baking sheet. Brush the onions with olive oil and arrange on the baking sheet. Bake for about 30 to 40 minutes or until the onions are tender and browned. Remove from the oven and set aside.

Peel the garlic and transfer the cloves to a blender. Add the onions, cider vinegar and lemon juice and puree until smooth. With the blender on, gradually add the vegetable oil until incorporated. Add salt and pepper to taste.

See this recipe and more in my Ojai Valley Vegan Cookbook!

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Gluten-Free, Salsa and More, Sides, vegan and tagged , , , . Bookmark the permalink.

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