What's For Dinner Wednesday: Dijon Roasted Zucchini & Potatoes

Dijon roasted zucchini and potatoes is an easy and flavorful side dish for any dinner. Recently, after a very busy weekend turned into a busy Monday without having grocery shopped for the week. That makes dinner a bit of a challenge. I'm always up for a challenge though and decided to use what I had on hand to come up with something delicious and homemade for dinner. The final product: BLT sandwiches and dijon roasted zucchini and potatoes.

This side dish could not be simpler to prepare. The potatoes and zucchini are diced, coated in a Dijon mustard mixture and roasted until the veggies are soft on the inside and crispy on the outside. I love the tangy spicy taste of Dijon mustard. It's a simple and healthy way to really pump up the flavor of any dish. It's also great because it is an ingredient you can always have in your fridge for when you're faced with a last minute dinner challenge like this one!

Ingredients:

• 2 small zucchini, cut into 1-inch dice
• 2 medium Russet potatoes, cut into 1-inch dice
• 2 cloves garlic, minced
• 1 tsp. dry parsley flakes
• 1 1/2 Tbs. extra virgin olive oil
• 2 Tbs. Dijon mustard
• Ground black pepper, to taste

Preheat oven to 400 degrees.

Combine all ingredients in a bowl until fully incorporated. Spread out on a baking sheet (as evenly spaced out as possible) and bake for 25-30 minutes, until potatoes are tender.

 Remove from oven and turn on broiler. Broil for 4-5 minutes or until the potatoes and zucchini are brown and slightly crispy.