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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Veggies Recipe

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This recipe for Roasted Veggies is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 med. potatoes, peeled & cut into 1 in. pieces
2 med. carrots, cut into 1/2 in. slices
1 tsp. basil
1 tsp. oregano
1/4 tsp. black pepper
1/4 tsp. salt
1 zucchini, cut into 1/2 in. pieces
1 large red pepper, cut into 1 in. pieces
2 cloves garlic, minced
1 tbsp. AND 1/4 c. olive oil
3 tbsp. white wine vinegar
1 1/2 tsp. dijon mustard
1/2 tsp. mustard seed
1/2 c. shredded cheddar cheese
Directions:
Directions:
Place potatoes & carrots into greased baking dish. Drizzle with 1 tbsp. olive oil. Sprinkle with basil, oregano, salt & pepper. Toss to coat. Bake at 425º for 20 minutes. Add zucchini, red pepper & garlic. Stir & bake for 20 minutes more. In blender, mix 1 1/2 tsp. dijon mustard, 1/4 c. olive oil, 3 tbsp. white wine vinegar & 1/2 tsp. mustard seed. Toss with cooked veggies & sprinkle with cheese.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is such a wonderful fall recipe. My great-aunt has made it for ages, and it often finds a place on our table for Thanksgiving meals. Enjoy!

 

 

 

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