Lemon-Dijon Roasted Veggie Delight

Recipe: Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette 🥗

Overview:

This recipe for Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette is a delightful combination of hearty, oven-roasted veggies tossed in a tangy and zesty vinaigrette. Perfect for a quick weeknight dinner or a colorful side dish for any gathering, this dish is bursting with flavor and nutrients.

Nutritional Information:

• Calories: 117.5 per serving
• Fat: 7g
  • Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 171.5mg
• Carbohydrates: 13.2g
  • Fiber: 2.6g
  • Sugar: 3.7g
• Protein: 1.9g

Times:

Ingredients:

• 2 potatoes
• 2 carrots
• 1 yellow onion
• 1 red bell pepper
• 1 green bell pepper
• 1 green zucchini
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 shallot
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Fresh herbs for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).

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2. Prepare Vegetables: Wash and chop the potatoes, carrots, onion, bell peppers, and zucchini into bite-sized pieces. Place them in a large baking pan.

3. Drizzle with Olive Oil: Drizzle the vegetables with 2 tablespoons of olive oil. Toss well to coat evenly.

4. Roast Vegetables: Roast the vegetables in the preheated oven for 30-35 minutes or until they are tender and slightly caramelized. Keep in mind that denser vegetables may take longer to cook.

5. Prepare Vinaigrette: While the vegetables are roasting, prepare the vinaigrette. In a medium-sized bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of water, 1 tablespoon of red wine vinegar, 1 tablespoon of fresh lemon juice, 1 tablespoon of Dijon mustard, 1 minced shallot, 1 teaspoon of sugar, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt until well combined.

6. Combine and Toss: Once the vegetables are roasted to perfection, transfer them to a serving bowl. Drizzle the desired amount of vinaigrette over the vegetables, according to taste. Toss gently to coat the vegetables evenly with the vinaigrette.

7. Garnish: Garnish the dish with fresh herbs for an extra burst of flavor and vibrant color.

8. Serve: Serve the Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette as a delicious side dish or as a standalone meal. Enjoy the flavors and textures of this wholesome dish!

This recipe serves 8 people, making it perfect for sharing with family and friends. Whether you’re looking for a simple yet satisfying dinner option or a vibrant addition to your next gathering, these roasted vegetables are sure to impress with their bright flavors and beautiful presentation.