1/2 cup Balsamic Italian salad dressing (low fat works great)
1/3 cup Dijon style mustard
24 small red potatoes, quartered
2 tablespoons Dom DeLuise Italian Blend
16 asparagus spears, cut into 2" pieces
12 plum tomatoes, quartered
grated Parmesan or Romano cheese
Preheat oven to 300 degrees.
Combine Italian dressing and mustard in a lidded jar and shake until completely blended. In a bowl, toss potatoes with half of the dressing.
Spray a large baking dish with Pam and arrange potatoes in one layer. Sprinkle with Dom DeLuise Italian Blend. Bake 25 minutes.
Add asparagus pieces and bake about 10 minutes, or until potatoes are tender. Put potatoes and asparagus in a serving bowl. Stir in tomato chunks and drizzle with remaining dressing. Sprinkle with cheese and serve.
