Roasted Vegetables with Whiskey and Smoked Pepper 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