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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.

Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette

2 cups cooked potato slices
2 carrots, peeled and cut into 2-inch pieces
1 medium yellow onion, cut into 6 wedges
1 red bell pepper, seeded and deveined, cut into 1-inch strips
1 green bell pepper, seeded and deveined, cut into 1-inch strips
1 yellow squash, cut in quarters, lengthwise
1 green zucchini, cut in quarters, lengthwise
2 tablespoons olive oil

Vinaigrette Dressing:
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 granulated sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon chopped fresh herbs (such as basil, oregano, rosemary, or parsley)

1. Preheat oven to 425*F.
2. Place vegetable and olive oil in large baking pan. Mix well.
3. Roast 30 to 35 minutes or until vegetables are tender.
4. Whisk vinaigrette ingredients together in a medium size bowl while vegetables roast.
5. Place roasted vegetables in a serving bowl. Add vinaigrette to taste.
6. Toss to coat. Garnish with fresh herbs. (May also be served chilled.)

Makes 8 servings.