Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette
- Ready In:
- 55mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 473.18 ml cooked potatoes, 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
- 29.58 ml olive oil
-
Vinaigrette dressing
- 29.58 ml olive oil
- 14.79 ml water
- 4.92 ml red wine vinegar
- 4.92 ml fresh lemon juice
- 4.92 ml Dijon mustard
- 4.92 ml minced shallot
- 2.46 ml sugar
- 2.46 ml black pepper
- 2.46 ml salt
-
Garnish
- 14.79 ml chopped fresh herb (basil, oregano rosemary, or parsley)
directions
- Preheat oven to 425 degrees F.
- Place vegetable's and olive oil in large baking pan.
- Mix well.
- Roast 30-35 minutes or until vegetables are tender.
- Denser vegetables will take longer to cook!
- 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.
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RECIPE SUBMITTED BY
cooking_geek
Charlottesville, Virginia