>From the Meals.com website...
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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
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~~~***Rhonda G in Missouri***~ ~~
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