Saturday, April 3, 2010

Roasted Veggies with Dijon Vinaigrette

1 head cauliflower, cut into florets
1 large or two medium sweet potatoes peeled and cut into bite sized pieces
1 red bell pepper cut into bite sized pieces
1 large walla walla or other sweet onion cut into bite sized pieces
other optional vegges cut into bite sized pieces ... broccoli, asparagus, etc.

olive oil
salt
pepper

Heat oven to 450. Toss veggies in olive oil, sprinkle with salt and pepper, and spread on a baking sheet. Roast at 450 for 20 minutes and dump into a bowl.

Meanwhile make the vinaigrette:

1/3 c olive oil
3 Dijon mustard
4 T balsamic vinegar
1 T lemon juice
1 T dried oregano

Mix vinaigrette. Toss veggies in and eat over some grain. Great warm or cold.