Dijon Vegetable Roast

Dijon Vegetable Roast
Photo by Randy Mayor

Ingredients

  • 1 ½ pounds small red potatoes, quartered
  • 5 ½ teaspoons olive oil, divided
  • 1 medium onion, cut into 1/4-inch-thick wedges (about 8 ounces)
  • 1 (1-ounce) slice white bread
  • ¼ teaspoon freshly ground black pepper
  • 12 pitted ripe olives, drained and halved (about 1/3 cup)
  • 5 teaspoons country-style Dijon mustard
  • + 4 more ingredients
    • ¼ teaspoon salt
    • Cooking spray
    • ¼ teaspoon grated lemon rind
    • 2 cups cherry tomatoes, halved

1. Preheat oven to 350°. 2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Spread crumbs on a baking sheet. Bake at 350° for 5 minutes or until golden. 3. Increase oven temperature to 450°. 4. Combine 4 teaspoons oil, mustard, salt, pepper, and rind in a l...

View full recipe at My Recipes

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