4 Slices Of Bacon, Chopped
3 Tablespoons Of Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 Tablespoon Of Dijon Mustard
1 Butternut Squash, Cut Into 3/4 Inch Cubes About 3 Cups
1/2 Pound Of Fresh Green Beans, Trimmed
2 Red Peppers, Quartered
1 Onion, Cut Into 6 Wedges
Cook and stir the bacon in a skillet until crisp.
Remove the bacon with a slotted spoon, to a paper towel lined plate.
Reserve 2 tablespoons of the drippings and pour into large bowl.
Add the dressing and mustard to the drippings.
Reserve 1 tablespoon of the dressing mixture.
Toss the vegetables with remaining dressing mixture.
Spread onto parchment lined baking sheet.
Bake for 30 minutes until vegetables are tender, turning them over then bake for another 15 minutes.
Spoon into a large bowl.
Add the reserved dressing mixture.
Mix lightly and serve.
Yields 8 Servings