Oven-Roasted Vegetables

Ingredients

1/2 cup Virgin Olive Oil

2 teaspoon Mustard

1 kg small red potatoes quartered

1 kg medium size eggplant, cut into small size cubes

1/2 kg fresh asparagus spears, trimmed, cut into small size cubes

5 small yellow zucchini, quartered, cut into small size cubes

3 red onions cut into thin wedges

1/4 teaspoon cinnamon powder

 Pinch of black pepper

Salt

Preparation

1- Heat oven to 425ºF.

2- Mix dressing and mustard until blended.

3- Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray, and add cinnamon, black pepper and salt.

4- Bake 15 min. Meanwhile, toss asparagus, eggplant, zucchini and onions with remaining dressing mixture.

5- Add asparagus mixture to pan with potatoes. Bake 18 to 20 min. or until vegetables are tender.

H.Z