FOOD NEWS
Roast Your Veggies In Salad Dressing For A Delightfully Caramelized Bite
By Betsy Parks
Many of us use salad dressings only for seasoning green salads, and once they reach their expiration date, they usually end up in the trash can.
However, salad dressings are secretly perfectly balanced marinades that can turn fresh vegetables into delicious roasted vegetables with an added caramelized bite.
So the next time you're thinking of tossing your leftover salad dressing, toss some vegetables in a bowl with a few tablespoons of salad dressing and pop them in an oven to roast.
Vinaigrettes are the best choice for veggie marinades as they have more vinegar, giving them a robust, acidic flavor that will stand up to roasting.
Creamy dressing like Italian, Greek, or balsamic could also work if they have a strong, sharp backbone and a hint of sweetness, deliciously caramelizing the dish.
Salad dressings also make great overnight marinades, especially with veggies like mushrooms, onions, corn on the cob, potatoes, carrots, and beets.