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Oven-Roasted Dijon Vegetables 11-18 Recipe

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This recipe for Oven-Roasted Dijon Vegetables 11-18, by , is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kraft Food & Family Magazine

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup Kraft Tuscan House Italian Dressing
2 tbsp Dijon mustard
1/2 pound small red potatoes (about 9) quartered
1 pound fresh asparagus spears, trimmed, cut into 1" lengths
2 small yellow squash, quartered, cut into 1/2" pieces
1 small red onion, cut into thin wedges

Directions:
Directions:
Heat oven to 425F
Mix dressing and mustard until blended
Toss potatoes with 2 tablespoons dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
Bake 15 minutes. Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
Add asparagus mixture to pan with potatoes. Bake 18-20 minutes or until vegetables are tender.

(new, vegetarian, healthy)

 

 

 

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