Sunday Afternoon Lunch: Roasted Asparagus, Sweet Onion, and Zucchini in a Lemon Vinaigrette

Standard
  • Two zucchinis
  • half of an onion
  • 1 pound of asparagus
  • Juice of half of a lemon
  • Some olive oil
  • S & P
  • A squirt or two of dijon mustard

Method:

Roast vegetables at 450 until they are sufficiently roasted.

Make the vinaigrette (lemon juice, olive oil, dijon mustard, salt and pepper).

Dress the vegetables.

Eat.

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3 responses »

  1. Take the vegetables out of the oven when they are done?

    Is that good enough? 🙂

    Or: When the robust scent of caramelized asparagus wafts through your home, you will know your vegetables are nearly done.

    Or: When the edges of the asparagus are crispy and starting to char…?

    What do you want from me?

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