DIJON OVEN ROASTED VEGETABLES

• 1/2 cup KRAFT Tuscan House Italian Dressing
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1/2 lb. small red potatoes (about 6), quartered
• 1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
• 2 small yellow squash, quartered, cut into 1/2-inch pieces
• 1 small red onion, cut up
  
  

• Heat oven to 425ºF.
• Mix dressing and mustard until blended.
• Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
• Bake 15 min. Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
• Add asparagus mixture to pan with potatoes. Bake for 20 to 25 minutes.
  
  I accidentally used honey mustard instead of Dijon.   Also, I put the onions in with the potatoes at the beginning instead of with the asparagus mixture.