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Roasted Vegetables With Vinaigrette

Natural.Foodie's picture
Ingredients
  Zucchini 1 Pound, cut into 2 inch chunks (4 medium size)
  Yellow summer squash 1 Pound, cut into 2 inch chunks (4 medium size)
  Red bell peppers 1 1⁄2 Pound, cut into 2 inch pieces (3 large size)
  Olive oil 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1 1⁄2 Tablespoon
  White wine vinegar 1 1⁄2 Tablespoon
  Dijon mustard 1 Teaspoon
  Grated lemon zest 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 500°.
2) In a large bowl, add zucchini, summer squash and red peppers.
3) Pour over 1/4 cup olive oil to toss well.

MAKING
4) In a large rimmed baking sheet or jelly-roll pan, spread all vegetables in a single layer.
5) Place the pan on the upper rack of the oven and roast for about 15 minutes until crisp-tender and some of the edges begin to char.
6) Meanwhile, in another bowl, combine remaining 1/4 cup olive oil with the lemon juice, vinegar, mustard, lemon zest, salt and black pepper until well blended.

SERVING
7) In a shallow serving dish or on individual plates, place the vegetables. Spread the vinaigrette over the vegetables while still hot. Serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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