Dijon Vegetable Roast

• 1 (1-ounce) slice white bread
• 5 1/2 teaspoons olive oil, divided
• 5 teaspoons country-style Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon grated lemon rind
• 1 1/2 pounds small red potatoes, quartered
• 1 medium onion, cut into 1/4-inch-thick wedges (about 8 ounces)
• Cooking spray
• 2 cups cherry tomatoes, halved
• 12 pitted ripe olives, drained and halved (about 1/3 cup)

1. Preheat oven to 350u0b0.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Spread crumbs on a baking sheet. Bake at 350u0b0 for 5 minutes or until golden.
3. Increase oven temperature to 450u0b0.
4. Combine 4 teaspoons oil, mustard, salt, pepper, and rind in a large bowl; stir well with a whisk.
5. Combine potatoes, onion, and remaining 1 1/2 teaspoons oil in a large bowl; toss well to coat. Place potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 450u0b0 for 20 minutes. Add tomatoes and olives to pan. Bake an additional 10 minutes or until potatoes are tender. Add potato mixture to mustard mixture; toss gently to coat. Sprinkle with breadcrumbs.

white bread, olive oil, countrystyle, salt, freshly ground black pepper, lemon rind, red potatoes, onion, cooking spray, cherry tomatoes, olives

Taken from www.myrecipes.com/recipe/dijon-vegetable-roast (may not work)