Serves 3-4

Ingredients:

For Dijon roasting sauce-

4 tablespoons olive oil

½ cup Dijon mustard

4-5 cloves garlic, chopped

1 tablespoon fresh chopped dill, marjoram, parsley or mint

Cut up vegetables-

1 medium sweet or red onion, cut up

4 carrots, sliced into thin diagonal coins or matchsticks

1 bunch of broccoli, cut up

1 yellow squash, sliced into half moons

1 zucchini squash, sliced into half moons

1 small cabbage, sliced

Sea salt and fresh ground pepper

Directions:

Preheat the oven to 400 degrees. Toss the cut vegetables into a large roasting pan. Season with sea salt and ground pepper. Whisk together the Dijon sauce and pour over the veggies. Stir to coat. Roast for an hour, until fork tender. Serve immediately.

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