Tossing veggies with mustard instead of oil cuts the fat and seals in flavor.
15m
PREP TIME
20m
COOK TIME
5
INGREDIENTS
Tossing veggies with mustard instead of oil cuts the fat and seals in flavor.
15m
PREP TIME
20m
COOK TIME
5
INGREDIENTS
Ingredients 6 Servings
- 2 pounds assorted cut-up vegetables, such as zucchini, bell pepper, carrots and onion
- 3 tablespoons French's® Classic Yellow Mustard
- 2 cloves fresh garlic, finely chopped
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh basil
INSTRUCTIONS
- 1 PREHEAT oven to 425°F. Mix all ingredients, except basil, in large bowl. Arrange vegetables in single layer on large shallow roasting pan.
- 2 ROAST 20 minutes or until vegetables are tender, stirring halfway through cooking.
- 3 SPRINKLE with basil before serving.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
