ROASTED NEW POTATO SALAD WITH HONEY MUSTARD DRESSING

Ingredients

1 1/4 pounds new potatoes
2 cups thickly sliced (1/2-inch) red, yellow or green bell peppers
1 cup coarsely chopped red onion
1 cup thickly sliced (1/4-inch) zucchini
1/2 cup thickly sliced (1/2-inch) celery
3 cloves garlic, minced or pressed
2 tablespoons olive oil
1 tablespoon orange juice
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon dry mustard
1/4 teaspoon pepper
Honey-Mustard Dressing:

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon coarse Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Cut unpeeled potatoes in half, then slice in 1/4-inch-thick slices. Spray a large roasting pan or bottom of broiler pan with nonstick cooking spray. Combine all vegetables and garlic in pan. In a small bowl, combine oil, orange juice, salt, paprika, dry mustard and pepper. Pour over vegetables, tossing to coat. Roast at 400 degrees for 30-40 minutes, until potatoes are just tender when pierced with a fork. Allow vegetables to cool slightly. Combine Honey-Mustard Dressing ingredients and toss with warm vegetables. Allow salad to cool completely; cover and refrigerate for 8 hours or up to 2 days. Toss and serve chilled or at room temperature. Makes 8 servings.