Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.
Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette (Print this)
Roasting intensifies a vegetable's flavor like you wouldn't believe. Don't be afraid to be creative whatever vegetables are in your refrigerator. Just remember: high-density veggies like fennel or potatoes take longer.

Preparation Time - 20 minutes
Cooking Time - 35 minutes


* 2 cups cooked potato slices
* 2 carrots, peeled and cut into 2' pieces
* 1 medium yellow onion, cut into 6 wedges
* 1 red bell pepper seeded and deveined, cut into 1' strips
* 1 green bell pepper seeded and deveined, cut into 1' strips
* 1 yellow squash, cut in quarters, lengthwise
* 1 green zucchini, cut in quarters, lengthwise
* 2 tablespoons olive oil
* 1 recipe vinaigrette dressing, (ingredients follow)
* 2 tablespoons olive oil
* 1 tablespoon water
* 1 teaspoon red wine vinegar
* 1 teaspoon fresh lemon juice
* 1 teaspoon Dijon mustard
* 1 teaspoon minced shallots
* 1/2 teaspoon sugar
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt
* 1 tablespoon chopped fresh herbs (basil, oregano, rosemary, or parsley)


PREHEAT oven to 425 degrees F.

PLACE vegetable and olive oil in large baking pan. Mix well.

ROAST 30-35 minutes or until vegetables are tender.

WHISK vinaigrette ingredients together in a medium size bowl while vegetables roast.

PLACE roasted vegetables in a serving bowl. Add vinaigrette to taste.

TOSS to coat. Garnish with fresh herbs. (May also be served chilled.)

Serving Size: 8
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