½ cup Italian dressing

  1/3 cup Dijon Mustard

 2 pounds small red potatoes, unpeeled, quartered  (about 1-inch pieces)

 2 cups cut-up fresh or frozen asparagus

 2 cups grape or cherry tomatoes, cut in half

 1/3 cup sliced green onion


Combine Italian dressing and mustard until blended.Toss ¼ cup dressing mixture with potatoes in a medium bowl. Spray 15x10x1-inch baking pan with nonstick spray. Arrange potatoes on pan. Bake in a preheated 350-degree oven 20to 25 minutes. Remove from oven; add asparagus to the pan.Continue to bake 10 to 15 minutes or until potatoes are tenderwhen pierced with a fork and asparagus is lightly browned.Put potatoes and asparagus in a large bowl. Stir in tomatoes,onion and remaining dressing mixture. Serve warm or at roomtemperature.

Makes 6 servings.







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