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 peppers, seeded and cut into thick strips
1 large green bell peppers, 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
1/4 cup olive oil
2 tablespoons water
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
minced shallots ( minced garlic may be substituted for the shallots)
salt and pepper
fresh herbs
Directions:
Set oven to 400 F.
Grease a large baking sheet/pan.
Mix all the veggies with olive oil and garlic (if using) to coat well.
Season with salt and pepper.
Place on the baking pan.
Roast in oven for about 30-35 minutes, or until tender.
To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
Garnish with fresh herbs if desired.
Delicious!
Servings: 6-8
Time preparation: 30 min.
Time total: 60 min.