Warm Vegetable Toss

A new twist on serving vegetables that will have your kids eat them up.

1       Ontario greenhouse sweet pepper, cut in thin strips
4       Yukon Gold potatoes, skins on, cut into chunks
1       Bunch broccoli, cut into florets
2       Green onions, sliced
1       Tbsp balsamic vinegar
1       Tbsp lemon juice
½      Tsp Dijon mustard
1/3    Cup olive oil
         Salt and pepper to taste
   
Boil potatoes in salted water until tender (approximately 10-15 minutes). Drain and set aside in a large bowl. Boil broccoli for 2 minutes until just tender. Drain and add to bowl with potatoes. Add greenhouse sweet pepper and green onions to bowl.

In a small bowl, whisk together vinegar, lemon juice and mustard. Whisk in the oil gradually until well blended. Add salt and pepper and whisk again. Pour over potato vegetable mixture. Toss to coat. Serve warm.