Dijon Vegetable Roast

By mistiwb

Ingredients

• 1 * 1 (1-ounce) slice white bread
• 5 1/2 * 5 1/2 teaspoons olive oil, divided
• 5 * 5 teaspoons country-style Dijon mustard
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon freshly ground black pepper
• 1/4 * 1/4 teaspoon grated lemon rind
• 1 1/2 * 1 1/2 pounds small red potatoes, quartered
• 1 * 1 medium onion, cut into 1/4-inch-thick wedges (about 8 ounces)
• * Cooking spray
• 2 * 2 cups cherry tomatoes, halved
• 12 * 12 pitted ripe olives, drained and halved (about 1/3 cup)

Preparation

Step 1

1. Preheat oven to 350°.

2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Spread crumbs on a baking sheet. Bake at 350° for 5 minutes or until golden.

3. Increase oven temperature to 450°.

4. Combine 4 teaspoons oil, mustard, salt, pepper, and rind in a large bowl; stir well with a whisk.

5. Combine potatoes, onion, and remaining 1 1/2 teaspoons oil in a large bowl; toss well to coat. Place potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes. Add tomatoes and olives to pan. Bake an additional 10 minutes or until potatoes are tender. Add potato mixture to mustard mixture; toss gently to coat. Sprinkle with breadcrumbs.
Nutritional Information

Calories:
175 (28% from fat)
Fat:
5.4g (sat 0.8g,mono 3.8g,poly 0.7g)
Protein:
3.7g
Carbohydrate:
27.9g
Fiber:
2.6g
Cholesterol:
0.0mg
Iron:
1.7mg
Sodium:
319mg
Calcium:
22mg