Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette

• 2 cups cooked potatoes, 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 in quarters lengthwise
• 1 green zucchini, cut in quarters lengthwise
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 1 tablespoon water
• 1 teaspoon red wine vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced shallot
• 12 teaspoon sugar
• 12 teaspoon black pepper
• 12 teaspoon salt
• 1 tablespoon chopped fresh herb (basil, oregano rosemary, or parsley)

1. Preheat oven to 425 degrees F.
2. Place vegetable's and olive oil in large baking pan.
3. Mix well.
4. Roast 30-35 minutes or until vegetables are tender.
5. Denser vegetables will take longer to cook!
6. Whisk vinaigrette ingredients together in a medium size bowl while vegetables roast.
7. Place roasted vegetables in a serving bowl.
8. Add vinaigrette to taste.
9. Toss to coat.
10. Garnish with fresh herbs.

potatoes, carrots, yellow onion, red bell pepper, green bell pepper, yellow squash, green zucchini, olive oil, olive oil, water, red wine vinegar, lemon juice, mustard, shallot, sugar, black pepper, salt, fresh herb

Taken from www.food.com/recipe/roasted-vegetables-with-fresh-lemon-and-mustard-vinaigrette-81795 (may not work)