Preparation time
15 minutes
Ready in
40 minutes
Roasting Time: 25 minutes
Makes
6 servings
Ingredients
- 1 lb (500 g) mini Ontario Potatoes
- 1 tbsp (15 mL) olive oil
- 1/4 tsp (1 mL) salt
- 1/3 lb (150 g) Ontario Green Beans, cut in half (about 2 cups/500 mL)
- 2 cobs Ontario Corn, kernels removed
- 1 tbsp (15 mL) capers, well-drained and coarsely chopped
- 1 cup (250 mL) Ontario Cherry Tomatoes, halved
Dressing:
- 3 tbsp (45 mL) olive oil
- 2 tbsp (25 mL) red wine vinegar
- 1 tbsp (15 mL) grainy mustard
- 1clove Ontario Garlic, crushed
- Salt and freshly ground black pepper, to taste
- 2 tbsp (25 mL) chopped fresh Ontario Herbs, such as Parsley, Basil and/or Chives
Instructions
Cut potatoes in half or thirds so they are equal in size. Place on rimmed baking sheet; drizzle with oil and sprinkle with salt. Stir until potatoes are coated. Roast in 425°F (220°C) oven for 15 minutes. Stir in beans; roast 5 minutes. Stir in corn and capers; continue to roast about 5 minutes or until potatoes are tender. Remove from oven; stir in cherry tomatoes. Set aside.
Dressing: In small bowl, whisk together oil, vinegar, mustard and garlic. Season with salt and pepper.
Drizzle vegetables on sheet pan with dressing; stir to mix. Turn onto small serving platter, sprinkle with herbs. Serve warm or at room temperature.
Nutritional Information
1 Serving
- Protein: 4 grams
- Fat: 9 grams
- Carbohydrate: 30 grams
- Calories: 215
- Fibre: 4 grams
- Sodium: 215 mg