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Source: Nestle® Very Best Meals

Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette
Roasting intensifies a vegetable's flavor like you wouldn't believe. Don't be afraid to be creative whatever vegetables are in your refrigerator. Just remember: high density veggies like fennel or potatoes take longer.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 35 minutes
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2 cups cooked potato 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 into quarters, lengthwise
1 green zucchini, cut into quarters, lengthwise
2 tablespoons olive oil
1 recipe vinaigrette dressing, (ingredients follow)
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, rosemary or parsley)




PREHEAT oven to 425 degrees F.

PLACE vegetables 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.)






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