Sunday, December 20, 2009

Honey Mustard Vegetables with Feta

adapted from Luna Cafe

Here's a light dinner that can help offset those heavy holiday foods. You can use whatever fresh vegetables you have on hand. Just toss it all together and throw it in the oven!

3-4 potatoes
1/2 squash
3-4 carrots
3-4 beets
1 bell pepper
green beans
1 tsp rosemary (1 Tbsp if fresh)
1 clove garlic, finely minced
2 Tbsp olive oil
salt and pepper to taste
1/2 cup Feta cheese, crumbled

Honey Mustard Vinaigrette:
9 Tbsp olive oil
3 Tbsp apple cider vinegar
2 Tbsp honey
1 Tbsp Dijon mustard
2 cloves garlic, finely minced
1/2 tsp salt

Preheat the oven to 350 (176 C). Chop all of the vegetables into bite sized pieces and put them in a large bowl. In a smaller bowl, mix together rosemary, garlic, oil and salt and pepper, toss vegetables with the oil mixture and arrange vegetables on an edged baking sheet. Try not to overlap.
Roast for 30 minutes, or until the vegetables are tender and beginning to caramelize. Remove from the oven and let cool. Sprinkle the Feta cheese over the vegetables.
Prepare the vinaigrette by combining all ingredients and mixing them together well.
Toss the vegetables with the vinaigrette and serve immediately.

1 comment:

Sarah said...

This was delicious! Thanks!!