Roasted Fall Veggies With Lemon And Mustard Vinaigr

Name: Roasted Fall Veggies With Lemon And Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 carrots, peeled and cut into about 2-inch pieces (if you can purchase thick carrots for this); 2 big onions (cut into 6 wedges); 1 large red bell pepper, seeded and cut into thick strips; 1 large green bell pepper, seeded and cut into thick sprips; 1 yellow squash, cut into quarters lengthwise; 1 -2 large zucchini, cut into quarters, lengthwise; 1/4 cup olive oil (or to taste); 1 -2 tablespoon minced garlic (optional); salt and pepper; LEMON MUSTARD DRESSING; 1/4 cup olive oil; 2 tablespoons water; 2 teaspoons red wine vinegar; 2 teaspoons fresh lemon juice; 2 teaspoons Dijon mustard; minced shallot (minced garlic may be substituted for the shallots); salt and pepper; fresh herb

Servings: persons

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

1
Set oven to 400u00b0F.
2
Grease a large baking sheet/pan.
3
Mix all the veggies with olive oil and garlic (if using) to coat well.
4
Season with salt and pepper.
5
Place on the baking pan.
6
Roast in oven for about 30-35 minutes, or until tender.
7
To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
8
Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
9
Garnish with fresh herbs if desired.
10
Delicious!

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 carrots, peeled and cut into about 2-inch pieces (if you can purchase thick carrots for this), 2 big onions (cut into 6 wedges), 1 large red bell pepper, seeded and cut into thick strips, 1 large green bell pepper, seeded and cut into thick sprips, and more.

Yes, Roasted Fall Veggies With Lemon And Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Fall Veggies With Lemon And Mustard Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions