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.