Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette

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.

Preparation Time – 20 minutes
Cooking Time – 35 minutes

* 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.)

Serving Size: 8