Autumn Roasted Vegetables
This is one of the first dishes I made when switching over to a whole foods plant based diet. I knew if I could come up with dishes that tasted this good, it might not be so hard to switch after all.
Ingredients
1 butternut squash, cubed
2 potatoes, peeled and diced
1 summer squash, sliced and halved
1 zucchini, sliced and halved
1 large red onion
1 red pepper, sliced
1 orange pepper, sliced
1 yellow pepper, sliced
1 bag of baby carrots
2 sprigs fresh rosemary
½ cup country mustard
2 – 3 T. Dijon mustard
1 cup white wine
½ t. salt
Fresh cracked pepper
Instructions
Preheat oven 400 degrees.
Whisk together country mustard, Dijon mustard, white wine, salt & pepper.
Toss vegetables together in large mixing bowl. Pour dressing over veggies.
Spread veggies in large roasting dish and top with sprigs of fresh rosemary and more fresh cracked pepper.
Roast for 20 to 30 minutes. Serve with brown or wild rice.
