Roasted Veggies with Dijon Vinaigrette

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.

Print Friendly, PDF & Email
By |2018-07-28T21:19:21+00:00April 3rd, 2010|Ann's Angel Food|

About the Author:

Ann Albers is a popular Author, Spiritual Instructor, Angel Communicator, & Modern Mystic. Enjoy her free weekly newsletter, "Messages from Ann & the Angels," her Internet TV show, Live Events, Books, CDs, Recipes, Poetry, Photographs, and more at www.VisionsOfHeaven.com! Ann delights in helping you create a heavenly life on earth!

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.