Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette
"This is good by it's self or as a side dish to your favorite roasted chicken recipe!"
- Ready In:
- 55mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 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
-
Vinaigrette dressing
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 teaspoon red wine 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
-
Garnish
- 1 tablespoon 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
