Roasted Vegetables with Cilantro Lime Vinaigrette

• 1 red, orange and yellow pepper, sliced into bite-sized pieces
• 1 onion, but into bite-sized pieces
• 10 cremini mushrooms, stems removed and cut in half or quarters depending on size
• 1 Tbsp cilantro, minced
• 1 Tbsp jalapeno or serrano pepper, minced (seeds removed for less heat)
• 2 Tbsp fresh lime juice
• 6 Tbsp olive oil, divided
• ½ tsp salt
• ¼ tsp pepper

Preheat oven to 425. Arrange vegetables on a baking sheet and drizzle with 2 Tbsp olive oil. Roast for 25-30 minutes or until vegetables begin to brown and caramelize.

Meanwhile, combine cilantro, jalapeno, lime juice olive oil, salt and pepper in a jar and shake well to combine.

Place cooked vegetables on a serving platter and drizzle with vinaigrette. Serve immediately. 

NOTE: Grilled vegetables would work great here too.