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Roasted Vegetables with Rosé Wine Mustard Dressing
- Cut all the vegetables into even size pieces, you can cut them stick size or squares as long as they are roughly even in diameter.
- Place in a baking paper lined shallow dish or a baking tray
- Smear with half the olive oil and 1 tablespoon of the Maille mustard and toss the vegetables to cover evenly.
- Break the garlic head and scatter the cloves around the tray.
- Place in a preheated oven at 180°C/350°F for 30 minutes or until golden on the edges.
- Mix the remaining olive oil and mustard in a small bowl
- Plate the vegetables and drizzle with the mustard and olive oil mix and serve