Roasted Vegetables With Fresh Lemon And Mustard Vinaigrette

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 cups 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
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 1 tablespoon water
• 1 teaspoon red vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon minced shallot
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh herb (basil, oregano rosemary, or parsley)

Recipe

• 1 preheat oven to 425 degrees f.
• 2 place vegetable's and olive oil in large baking pan.
• 3 mix well.
• 4 roast 30-35 minutes or until vegetables are tender.
• 5 denser vegetables will take longer to cook!
• 6 whisk vinaigrette ingredients together in a medium size bowl while vegetables roast.
• 7 place roasted vegetables in a serving bowl.
• 8 add vinaigrette to taste.
• 9 toss to coat.
• 10 garnish with fresh herbs.