Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette

2 carrots, peeled and cut into 2-inch pieces

1 medium yellow onion, cut into 6 wedges

1 red bell pepper, seeded and deveined, cut into 1-inch strips

1 green bell pepper, seeded and deveined, cut into 1-inch strips

1 yellow squash, cut in quarters, lengthwise

1 green zucchini, cut in quarters, lengthwise

Vinaigrette Dressing:

2 tablespoons olive oil

1 tablespoon water

1 teaspoon red wine vinegar

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon minced shallots

1/2 teaspoon granulated sugar

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1 tablespoon chopped fresh herbs (such as basil, oregano, rosemary, or parsley)