Roasted Fall Veggies With Lemon And Mustard Vinaigrette Recipe

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.

No additional tips available.

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

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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.

Roasted Fall Veggies With Lemon And Mustard Vinaigrette

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