Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette Recipe

Name: Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked potatoes, 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; 2 tablespoons olive oil; 1 tablespoon water; 1 teaspoon red wine vinegar; 1 teaspoon fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; ½ teaspoon sugar; ½ teaspoon black pepper; ½ teaspoon salt; 1 tablespoon chopped fresh herb (basil, oregano rosemary, or parsley)

Servings: persons

2 cups cooked potatoes, 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
2 tablespoons olive oil
1 tablespoon water
1 teaspoon red wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced shallot
½ teaspoon sugar
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon chopped fresh herb (basil, oregano rosemary, or parsley)

1
Preheat oven to 425 degrees F.
2
Place vegetable's and olive oil in large baking pan.
3
Mix well.
4
Roast 30-35 minutes or until vegetables are tender.
5
Denser vegetables will take longer to cook!
6
Whisk vinaigrette ingredients together in a medium size bowl while vegetables roast.
7
Place roasted vegetables in a serving bowl.
8
Add vinaigrette to taste.
9
Toss to coat.
10
Garnish with fresh herbs.

277

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: 2 cups cooked potatoes, 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, and more.

Yes, Roasted Vegetables with Fresh 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 Vegetables with Fresh Lemon and Mustard Vinaigrette

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