Side Items

Roasted Vegetables in Sweet and Sour Viniagrette Dressing is for Side Dish.

Roasted Vegetables in Sweet and Sour Viniagrette Dressing takes 15 minutes to prepare.

Roasted Vegetables in Sweet and Sour Viniagrette Dressing takes 20 minutes to cook.

Roasted Vegetables in Sweet and Sour Viniagrette Dressing makes 8 servings.

The ingredients for Roasted Vegetables in Sweet and Sour Viniagrette Dressing are:

6 cups fresh raw vegetables - Broccoli, Cauliflower, Carrots, Zuchinni or any combination

Viniagrette:
1/3 cup balsamic or red wine vinegar
1 teasp. dijon mustard
2 TBSP chopped red onion
1 TBSP Honey
2 TBSP chopped golden raisins
2 TBSP drained, rinsed and chopped capers
2 TBSP chopped fresh mint (or 1 TBSP dry mint)
Hot pepper flakes to taste

Here is how you make Roasted Vegetables in Sweet and Sour Viniagrette Dressing:

Chop or break vegetables apart, toss with 3 tbsp olive oil, salt and pepper. Roast on parchment paper or foil for 20 minutes at 450 degrees (stir at 10 minute point) Transfer to large serving bowlMix viniagrette and spoon over cooked vegetables. Serve hot or room temperature. Serving Size: serves 8 as a side dish Number of Servings: 8Recipe submitted by SparkPeople user DELIAMILLER.

The nutritional information for Roasted Vegetables in Sweet and Sour Viniagrette Dressing is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 209.2

• Total Fat: 18.3 g
• Cholesterol: 0.0 mg
• Sodium: 63.6 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 2.3 g
• Protein: 2.0 g

The dietary needs meet for Roasted Vegetables in Sweet and Sour Viniagrette Dressing is Vegetarian