>From the Meals.com website... ~~~~~
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. Estimated Times Preparation Time 20 mins. Cooking Time 35 mins. INGREDIENTS 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) DIRECTIONS 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 ~~~~~~~~~~ ~~~***Rhonda G in Missouri***~ ~~ . [Non-text portions of this message have been removed]