⇦return to Recipe Exchange

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 Brought to you by:

Recipes and photographs are the property of Nestle® and Meals.com, used with permission.