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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
I love a colorful vegetable platter – it’s beautiful and brightens any meal. Here I drizzled my French vinaigrette right before serving to give the vegetables a delicious tang. You can use this vinaigrette as a dressing, a dipping sauce, or even a marinade. Tuscanini’s red wine vinegar has the perfect acidity that gives it boldness without overpowering anything. You’ll turn to it over and over.
2 bell peppers, cut into chunks
1 yellow squash, cut into circles
2 small zucchinis, cut into strips
1/2 red onion, cut into chunks
8 to 10 rainbow carrots, peeled
2 tablespoons Tuscanini Extra Virgin Olive Oil
1 teaspoon Tuscanini Sea Salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 tablespoon Dijon mustard
2 tablespoons Tuscanini Red Wine Vinegar
6 tablespoons Tuscanini Extra Virgin Olive Oil
1 teaspoon maple syrup
1/4 teaspoon salt
1/2 teaspoon black pepper
fresh chopped cilantro
Heat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Arrange vegetables in a single layer, drizzle oil and season with salt, pepper, and thyme. Roast for 45 minutes, checking on doneness after 30 minutes. Some of the vegetables might roast faster; you can transfer them to a plate so they don’t burn.
Meanwhile, prepare the dressing. Combine ingredients in a jar and seal tightly. Shake vigorously until vinaigrette is emulsified.
Arrange roasted vegetables on a platter. Scatter chopped cilantro and drizzle vinaigrette. Serve warm or at room temperature.
Sponsored by Tuscanini
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