Roasted Pepper and Asparagus Marinated in Raspberry Vinaigrette
Bright, flavorful, and irresistibly fresh, this Roasted Pepper and Asparagus Marinated in Raspberry Vinaigrette is a vibrant side dish perfect for any occasion. Tender roasted red and yellow bell peppers pair beautifully with crisp asparagus spears, all coated in a tangy homemade raspberry vinaigrette infused with Dijon mustard and a touch of honey. Roasting the vegetables enhances their natural sweetness, while the vinaigrette adds a delightful balance of fruity and savory flavors. Garnished with fresh raspberries and chopped parsley, this dish is as stunning on the plate as it is tantalizing on the palate. Ready in just 35 minutes, it’s a healthy, gluten-free option you can serve warm or at room temperature. Perfect for spring gatherings, weeknight dinners, or as a refreshing addition to your holiday table!
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Recipe Information
Ingredients
- 2 Red bell pepper
- 2 Yellow bell pepper
- 1 pound Asparagus spears
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Raspberry vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons Honey
- 0.25 cup Fresh raspberries (optional, for garnish)
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash the red and yellow bell peppers, then slice them into thick strips. Trim the woody ends of the asparagus spears.
Place the sliced peppers and asparagus on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and ground black pepper. Toss to coat evenly.
Spread the vegetables out in a single layer and roast in the preheated oven for 15-20 minutes, flipping halfway through, until the peppers are tender and slightly charred and the asparagus is crisp-tender.
While the vegetables are roasting, prepare the raspberry vinaigrette. In a small bowl, whisk together the raspberry vinegar, Dijon mustard, honey, a pinch of salt, and black pepper to taste. Gradually drizzle in the olive oil as you whisk, forming a smooth and emulsified dressing.
Remove the roasted vegetables from the oven and allow them to cool slightly for 5-10 minutes.
Transfer the roasted peppers and asparagus to a large serving platter or bowl. Drizzle the raspberry vinaigrette over the vegetables and gently toss to coat.
If desired, garnish with fresh raspberries and chopped parsley for added color and flavor.
Serve the dish warm or at room temperature. Enjoy this light, tangy, and healthy side dish!
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 28.2 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2344 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
