Recipe

Roasted Fall Veggies With Lemon And Mustard Vinaigrette Recipe

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Ingredients

salt & pepper .
2 tbsps water .
1 yellow squash, cut into quarters lengthwise .
1 large red bell pepper, seeded & cut into thick strips .
2 tsps red wine vinegar .
1/4 c olive oil .
salt & pepper .
1-2 large zucchini, cut into quarters, lenghwise .
2 big onions (cut into 6 wedges) .
2 tsps Dijon mustard .
1 large green bell pepper, seeded & cut into thick sprips .
LEMON MUSTARD DRESSING .
minced shallots (minced garlic may be substituted for the shallots) .
1-2 tbsp minced garlic (optional) .
1/4 c olive oil (or to taste) .
2 tsps fresh lemon juice .
3 carrots, peeled & cut into about 2-inch pieces (if you can purchase thick carrots for this) .
fresh herbs

Directions

Step #1 Set oven to 400F degrees.
Step #2 Grease a large baking sheet/pan.
Step #3 Mix all the veggies with olive oil & garlic (if using) to coat well.
Step #4 Spice up with salt & pepper.
Step #5 Place on the baking pan.
Step #6 Roast in oven for about 30-35 mins, or until tender.
Step #7 To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
Step #8 Place the roasted veggies in a serving bowl & pour the vinaigrette over the warm veggies, then serve.
Step #9 Garlish with fresh herbs if desired.
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