Summer Roasted Vegetables with Garlic Dijon Butter

Prep Time: 20 minutes + Butter Chill Time     Cook Time: 25 min     Servings: 4

Ingredients

• 2 ea. Zucchini, Medium
• 4 ea. Carrots, Medium
• 2 ea. Yellow Squash, Medium
• 1 ea. Sweet Onion, Large
• For the Garlic Dijon Butter:
• 8 Tbsp. Unsalted Butter, Softened
• 3 ea. Garlic Cloves, Chopped
• 2 Tbsp. Maille Dijon Originale (Link opens in new widnow.)

Preparation

For Dijon Garlic Butter:

1. Combined softened butter, chopped garlic, Maille Dijon Originale Mustard.
2. Place butter mixture on a piece of plastic wrap, form mixture into a log. Wrap up and twist the ends.
3. Chill in the refrigerator for at least 2 hours before preparing vegetables.

For the Summer Vegetables:

1. Preheat the oven to 325 degrees.
2. Rinse zucchini, yellow squash, and carrots.
3. Slice zucchini and squash in fourths, lengthwise. Slice carrots in half, lengthwise. Slice yellow onion.
4. Place all vegetables on a large enough roasting pan, so there is only one layer of vegetables.
5. Season vegetables with salt and pepper. Set aside.
6. Slice the butter log in half and melt butter to spread on vegetables.
7. Brush all vegetables with melted dijon garlic butter.
8. Place the pan of vegetables in the oven for 20-25 minutes or until vegetables are tender.
9. Serve immediately with a slice of garlic dijon butter.

Find the original recipe by clicking here. (Link opens in new window.)