Ingredients
Cooking Instructions
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For vegetables:
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1
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Heat oven to 475°F. Toss the squash, carrot, potatoes, mushrooms and onions with the olive oil, and salt and pepper to taste. Divide the vegetables between two baking sheets and spread in an even layer. Roast the vegetables on the top and bottom shelves of the oven for 10 to 15 minutes or until the vegetables are browned and just done. Stir the vegetables once while they are roasting.
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For cheese vinaigrette:
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1
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In a blender, blend together all of the ingredients, until the vinaigrette is smooth. Serve the roasted vegetables with the vinaigrette on the side.
|
Ingredients
Cooking Instructions
|
For vegetables:
|
|
1
|
Heat oven to 475°F. Toss the squash, carrot, potatoes, mushrooms and onions with the olive oil, and salt and pepper to taste. Divide the vegetables between two baking sheets and spread in an even layer. Roast the vegetables on the top and bottom shelves of the oven for 10 to 15 minutes or until the vegetables are browned and just done. Stir the vegetables once while they are roasting.
|
|
For cheese vinaigrette:
|
|
1
|
In a blender, blend together all of the ingredients, until the vinaigrette is smooth. Serve the roasted vegetables with the vinaigrette on the side.
|