Tag: Lemon

Lemon and Cucumber Tzatziki with Fresh Herbs

Lemon and Cucumber Tzatziki with Fresh Herbs

Tzatziki is a yogurt-based sauce that is often used with Mediterranean cuisine. You’ll see it at every Greek or Mediterranean restaurant, and it is a must-have for me. Whether I get a gyro, a platter or a salad, you will see tzatziki on it! Tzatziki 

Simple Arugula Salad

Simple Arugula Salad

This simple arugula salad is one of my favorites, and it has become a staple for me. I first had a salad like this at Phoenix Public Market on the side of a quiche. It was so simple, elegant, green, and delicious. Who would have 

Roasted Vegetables with Vinaigrette

Roasted Vegetables with Vinaigrette

If you are human, you know how difficult it can be to get your daily dose of vegetables. Even if you’re an adult and love broccoli like I do, vegetables can still get boring. When I was diagnosed with multiple sclerosis, I adopted an AIP (autoimmune protocol) diet which increased my vegetable consumption to 9 cups a day. Yes, I said 9 cups of vegetables a day. Even if you are a vegetarian that amount is hard to consume! I decided to mix things up, literally and figuratively. I took every vegetable in my refrigerator, roasted them, and tossed them in a lemon mustard vinaigrette.

Vegetables on Sheet Pan

This may not sound exciting but let me tell you that it is. Roasted vegetables are one thing, with the crispy and caramelized skin and deep flavor. But roasted vegetables tossed in a vinaigrette is a whole other ball game. Tossing warm roasted vegetables with a vinaigrette is a great idea because the warm vegetables absorb all the liquid and flavor from the vinaigrette. This helps to flavor the vegetables, keep them moist, and create some tanginess that was missing.

Fresh Roasted Vegetables

Lately, I have really enjoyed making a lemon-mustard vinaigrette. Use your favorite vinegar or just lemon juice, grainy mustard, and olive oil. I like to dress it up with some fresh herbs or garlic, and of course salt and pepper. This is so simple, but it changes your roasted vegetables more than you could imagine.

Roasted Vegetables with Vinaigrette

One tip I have is to ensure your vegetables are finished at the same time. You don’t want to have an overcooked and mushy vegetable with one that didn’t cook all the way. To do this, I make sure that my vegetables are either cut around the same size, or that they are cut according to cook time. When cooking Brussels sprouts, I quarter them to get them the same size and thickness of asparagus. If I add zucchini or yellow squash, I will cut thicker half-slices because they have a shorter cooking time. The vegetables will only need 15 minutes to roast in the oven, so you will get the hang of chopping them in the correct size.

I like these Nordic Ware sheet pans from Amazon for roasting the vegetables. Usually I use one of these Pyrex mixing bowls to toss the vinaigrette with the vegetables, and it’s so convenient to have all the sizes and lids. These Pyrex Snapware containers are great to help keep the roasted vegetables fresh while storing.

Chicken Meatballs and Roasted Vegetables
Roasted Vegetables with Vinaigrette alongside my Chicken Herb Meatballs over pasta

Having such a great flavor on your vegetables makes you actually want to eat them. And now I can eat more of them since I have to eat 100000 cups of vegetables a day. How do you dress up your roasted vegetables?

These roasted vegetables with lemon mustard vinaigrette would go perfectly on the side of these main dishes:

Chimichurri with Flank Steak

Marinated Greek Chicken

Bacon and Cream Cheese Stuffed Chicken Breast

Roasted Vegetables with Vinaigrette

Roasted Vegetables with Lemon Mustard Vinaigrette

A mixture of vegetables roasted and tossed with a lemon-mustard vinaigrette
Prep Time 10 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 6 servings


  • Oven


  • 1 cup Brussels sprouts quartered
  • 1 cup zucchini large chunks
  • 1/2 cup asparagus large chunks
  • 1/2 cup grape tomatoes
  • 1/4 cup bell peppers large chunks
  • 1/4 cup coconut oil or favorite cooking oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper

Lemon-Mustard Vinaigrette

  • 1 lemon juiced
  • or 2 tbsp favorite vinegar
  • ¼ cup olive oil
  • 1 tbsp stone ground mustard or dijon
  • 2 tbsp fresh herbs chopped
  • pinch salt and pepper


  • Preheat oven to 350°. Spray a sheet pan with oil – avocado, olive or coconut are great options.
  • Chop vegetables according to cook time. Lightly coat them in your favorite cooking oil. (Vegetables that take longer to cook should be cut smaller, while vegetables that take less time to cook should be cut larger so that all vegetables take the same amount of time to cook).
  • Spread the vegetables evenly in a single layer on the greased sheet pan.
    Vegetables on Sheet Pan
  • Roast vegetables in the oven at 350° for 15 minutes, or until vegetables start to turn bright green and are fork tender.
    Roasted Sheet Pan Vegetables
  • Prepare vinaigrette in a bowl while vegetables are roasting. Whisk all vinaigrette ingredients together in a small bowl.
    Lemon Mustard Vinaigrette
  • Once vegetables are done roasting, toss them with the vinaigrette in a large bowl while they are still warm.
    Fresh Roasted Vegetables
  • Enjoy vegetables warm or cold.
    Chicken Meatballs and Roasted Vegetables
Keyword AIP, Healthy, Paleo, Vegan, Vegetables, Vegetarian
Blueberry Cheesecake Pastries

Blueberry Cheesecake Pastries

Okay, they are really Blueberry Lemon Cheesecake Hand Pies, but I realize that’s a mouthful. You can also call them toaster pastries, and toast them when they are cold. It is April, and we are still going through quarantine and social distancing. Not only have