Roasted Fall Veggies With Lemon and Mustard Vinaigrette

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.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 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

• LEMON MUSTARD DRESSING

• 1⁄4 cup olive oil
• 2  tablespoons water
• 2  teaspoons red wine vinegar
• 2  teaspoons fresh lemon juice
• 2  teaspoons Dijon mustard
•  minced shallot (minced garlic may be substituted for the shallots)
•  salt and pepper
•  fresh herb

Directions

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