Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Roasted Veges w Fresh Lemon &Mustard i




Source of Recipe


Lean Cuisine


List of Ingredients




� 2 cups cooked potato slices
� 2 carrots
� 1 medium yellow onion
� 1 red bell pepper seeded and deveined
� 1 green bell pepper seeded and deveined
� 1 yellow squash
� 1 green zucchini
� 2 tablespoons olive oil
� 1 recipe vinaigrette dressing
� 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


Recipe



PREHEAT oven to 425 degrees F.


PLACE vegetable 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.)