Roasted Fall Veggies With Lemon and Mustard Vinaigrette
60 mins (prep 30, cooking 30)
17 ingredients
6-8 servings
Roasting veggies intensifies the flavor, this is a veggie combination that goes well together and seems to all get roasted at the same time, you can also add in potatoes and/or fennel bulb, but remember if you add in veggies such as potatoes or fennel they will take a longer time to cook, just keep and eye on them, and maybe remove all of the other veggies and continue to roast until done. The lemon-mustard vinaigrette can be made ahead of time, and ALL ingredients can be adjusted to suit taste. This is a wonderful side dish to serve with a turkey or roasted chicken dinner. If you like then roast the veggies with fresh garlic mixed with the olive oil.

Categories:  served-hot , side-dish , <-60-mins , fruit , seasonal , comfort-food , taste~mood , equipment , time-to-make , holiday , easy , citrus , presentation , oven , vegetarian , squash , vegetable , lemon ,
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Serving Size (31.6 g)
Servings 6
Amount per Serving
Calories 176.27 Calories from Fat 178.11
% Daily Value *
Total Fat 19.79g 182.71%
Saturated Fat 2.73g 81.86%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 19.45mg 4.86%
Total Carbohydrate 0.17g 0.35%
Dietary Fiber 0.08 g 2.01%
Sugars 0.01 g %
Protein 0.14g 1.74%
Vitamin A 14.23IU% Vitamin C 0.94mg%
Calcium 1.96mg% Iron 0.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green bell pepper, yellow squash, large, minced garlic, salt and pepper, fresh lemon juice, minced shallot, salt and pepper


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