Roasted Vegetables With Fresh Lemon And Mustard Vinaigrette Recipe

Ingredients

Roasting intensifies a vegetable’s flavor like you wouldn’t believe. Don’t be afraid to be creative whatever vegetables are in your refrigerator. Just remember: high density veggies like fennel or potatoes take longer.

Estimated Times

Preparation Time: 20 mins

Cooking Time: 35 mins

Servings: 8

2 cups cooked potato slices

2 carrots, peeled and cut into 2’ pieces

1 medium yellow onion, cut into 6 wedges

1 red bell pepper seeded and deveined, cut into 1’ strips

1 green bell pepper seeded and deveined, cut into 1’ strips

1 yellow squash, cut in quarters, lengthwise

1 green zucchini, cut in quarters, lengthwise

2 tablespoons olive oil

1 recipe vinaigrette dressing, (ingredients follow)

2 tablespoons olive oil

1 tablespoon water

1 teaspoon red wine vinegar

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon minced shallots

1/2 teaspoon sugar

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon chopped fresh herbs (basil, oregano, rosemary, or parsley)

PREHEAT oven to 425 degrees F.

PLACE vegetable and olive oil in large baking pan. Mix well.

ROAST 30-35 minutes or until vegetables are tender.

WHISK vinaigrette ingredients together in a medium size bowl while vegetables roast.

PLACE roasted vegetables in a serving bowl. Add vinaigrette to taste.

TOSS to coat. Garnish with fresh herbs. (May also be served chilled.)

Preparation

see above