After seeing Chef Tal Ronnen in action last Friday cooking up some roasted veggies live in front of me and then hitting up the farmers market Sunday morning, I had a major craving for the flavor of this dish.  My boys and I had this for dinner along with some simple steamed brown rice (yes, I know…potatoes and rice?  Apparently we were carb loading!).  My hubby ate half of the baking sheet full and raved about it.
The best part was my 8-year old pretty much made this whole recipe by himself!  He chopped the veggies (I was cringing with every chop…watch out for those fingers), tossed everything with olive oil and whisked together the sauce.  It was nice to see him take such pride in his work once it was complete.
Roasted Veggies With Dijon Vinaigrette
makes about 8 servings
 
6-8 medium sized potatoes, cut into 1″ chunks
2 Tb. extra-virgin olive oil + more for the sauce (see below)
3/4 tsp. sea salt + more for the sauce
1/2 large yellow onion, cut into 1″ pieces
5 small or 4 medium sized zucchini, cut into 1″ chunks
1 bunch of asparagus, ends trimmed & then cut into thirds
Dijon Vinaigrette
1/2 C. extra-virgin olive oil
1/3 C. balsamic vinegar
2 Tb. Dijon mustard
1 Tb. agave nectar
1/2 tsp. sea salt
1/4 tsp. ground black pepper
Preheat oven to 400F.
Drizzle the potatoes with the 1 Tb. of the olive oil and sprinkle with 1/2 tsp. of the salt.  Use your hands to gently toss, making sure all the potatoes are nicely coated.  Place potatoes evenly on a rimmed baking sheet sprayed with non-stick spray or lined with parchment paper.  Roast in the oven for 15 minutes while you prepare the other ingredients.  (The potatoes take a bit longer to cook which is why they go in first.)
Place the onion, zucchini and asparagus in a medium sized bowl and drizzle with remaining 1 Tb. of olive oil and sprinkle with remaining 1/4 tsp. salt.  Use your hands again to coat everything well and set aside until the 15 minutes for the potatoes are up.
Once the potatoes have roasted for 15 minutes, remove the baking sheet from the oven and add the onions, zucchini and asparagus.  Toss everything around gently until you’ve formed an even layer.  Place it back into the oven and bake for another 15 minutes, stirring halfway through so all sides get nice and crispy.
To Prepare the Vinaigrette:
Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, agave nectar, salt and pepper until well incorporated.
Check the vegetables again and if they are brown and crispy, remove them from the oven.
If they aren’t, bake another 10 minutes until they brown up.
Once you’ve removed them from the oven, pour the vinaigrette evenly over the top.  Use tongs to gently coat everything and let it sit in the hot baking sheet for about 5 minutes before serving.
Serve warm.
This is great heated up the next day for lunch too!
I often have lil’ helpers surrounding me when I set up the shoot.  
Do you like the added accessory?  It really adds a lot to the photo…
My 8-year old chef couldn’t wait to try his creation!
I made the super refreshing Kale & Banana Smoothie recipe from Chef Jeremy Bringardner…sooo yummy!  And I managed to do it without a VitaMix.  My boys loved it too.  More to come on that later.
VEGGIE POWER!

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