Italian Vegetables

I know, already!  Its been a minute.  But it was the holidays and I just didn't have the spark to spend the time re-writing what I was baking, making and eating.  Regardless, here's a little number to hold you over.  I'd have to say this one is different recipe and probably not one your kids would come running for.  However, if you have a little more refined tastes and are having a great dinner party with some adults, I think it would be great next to some steak, pork or chicken.

Italian Vegetables

Ingredients:
1 carrot, sliced
1 summer squash, sliced
1 tomato, diced
1 zucchini, sliced
4 large mushrooms, sliced
1 green bell pepper, diced
1/3 cup olive oil
1/3 cup garlic vinegar
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
Black pepper to taste
1/3 cup fresh grated Parmesan

Directions:
Prepare vegetables by washing and slicing as directed.  Using a 9x13 glass baking dish, arrange vegetables on bottom of dish.  Set aside.

In glass mixing bowl, combine oil, vinegar, mustard, pepper and Italian seasoning.  Whisk well.  Pour over vegetables.

Cooking Methods:
*  Bake on 350 degrees for about 30 minutes or until desired tenderness is reached.  Cover with foil.
*  Broil in oven, stirring occasionally, until desired tenderness is reached.  No cover.
*  Cover with saran wrap and microwave on high for four minutes.  Stir and microwave again for one minute.  Allow to stand for three minutes.

When cooking is complete, sprinkle Parmesan cheese over top and serve when melted.

** Cut your veggies how you want.  Use a crinkle cutter, slice diagonally, chunk them, cube them, julienne them- whatever you prefer.