Roasted Fall Veggies With Lemon And Mustard Vinaigrette

• 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 400u0b0F.
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!

carrots, onions, red bell pepper, green bell pepper, yellow squash, zucchini, olive oil, garlic, salt, lemon mustard dressing, olive oil, water, red wine vinegar, lemon juice, mustard, shallot, salt, fresh herb

Taken from www.food.com/recipe/roasted-fall-veggies-with-lemon-and-mustard-vinaigrette-137368 (may not work)