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Roasted Veges w Fresh Lemon &Mustard i




Source of Recipe


Lean Cuisine


List of Ingredients




• 2 cups cooked potato slices
• 2 carrots
• 1 medium yellow onion
• 1 red bell pepper seeded and deveined
• 1 green bell pepper seeded and deveined
• 1 yellow squash
• 1 green zucchini
• 2 tablespoons olive oil
• 1 recipe 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 shallots
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh herbs (basil, oregano


Recipe



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.)