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    You are in: Home / Recipes / Roasted Fall Veggies With Lemon and Mustard Vinaigrette Recipe
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    Roasted Fall Veggies With Lemon and Mustard Vinaigrette

    Roasted Fall Veggies With Lemon and Mustard Vinaigrette. Photo by Engrossed

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Kittencalskitchen's Note:

    Roasting veggies intensifies the flavor, this is a veggie combination that goes well together and seems to all get roasted at the same time, you can also add in potatoes and/or fennel bulb, but remember if you add in veggies such as potatoes or fennel they will take a longer time to cook, just keep and eye on them, and maybe remove all of the other veggies and continue to roast until done. The lemon-mustard vinaigrette can be made ahead of time, and ALL ingredients can be adjusted to suit taste. This is a wonderful side dish to serve with a turkey or roasted chicken dinner. If you like then roast the veggies with fresh garlic mixed with the olive oil.

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    Units: US | Metric

    • 3 carrots, peeled and cut into about 2-inch pieces (if you can purchase thick carrots for this)
    • 2 big onions (cut into 6 wedges)
    • 1 large red bell pepper, seeded and cut into thick strips
    • 1 large green bell pepper, seeded and cut into thick sprips
    • 1 yellow squash, cut into quarters lengthwise
    • 1 -2 large zucchini, cut into quarters, lengthwise
    • 1/4 cup olive oil (or to taste)
    • 1 -2 tablespoon minced garlic (optional)
    • salt and pepper



    1. 1
      Set oven to 400°F.
    2. 2
      Grease a large baking sheet/pan.
    3. 3
      Mix all the veggies with olive oil and garlic (if using) to coat well.
    4. 4
      Season with salt and pepper.
    5. 5
      Place on the baking pan.
    6. 6
      Roast in oven for about 30-35 minutes, or until tender.
    7. 7
      To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
    8. 8
      Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
    9. 9
      Garnish with fresh herbs if desired.
    10. 10

    Ratings & Reviews:

    • on February 24, 2010


      AWESOME!!!!! This will definitely become a regular at my house! The combination was perfect. I ended up using a yellow bell pepper instead of a red one after I cut into mine and found it was rotten...I also added some mushrooms, and some very thin slices of sweet potatoes because I had some on hand...I served this on top of jasmine rice for the perfect dinner that kept my appetite at bay well into the following day.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2009


      We absolutely loved this! I am constantly looking for ways to make vegetables more exciting, and the vinaigrette for this was fantastic. This will definitely be part of our regular rotation! Thanks Kittencal!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2009


      This was easy and good and versatile. I also added some broccoli which was great with the lemon and served with chicken - it was a lovely dinner so thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Roasted Fall Veggies With Lemon and Mustard Vinaigrette

    Serving Size: 1 (189 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 220.5
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 51.7 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 3.5 g
    Sugars 6.9 g
    Protein 2.3 g

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