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:
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 35 minutes | 55 minutes |
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:
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Preheat Oven: Preheat your oven to 425°F (220°C).
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Prepare Vegetables: Wash and chop the potatoes, carrots, onion, bell peppers, and zucchini into bite-sized pieces. Place them in a large baking pan.
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Drizzle with Olive Oil: Drizzle the vegetables with 2 tablespoons of olive oil. Toss well to coat evenly.
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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.
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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.
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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.
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Garnish: Garnish the dish with fresh herbs for an extra burst of flavor and vibrant color.
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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.
