Dijon Vegetable Roast

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1 (1-ounce) slice white bread

5 1/2 teaspoons olive oil, divided

5 teaspoons country-style Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon grated lemon rind

1 1/2 pounds small red potatoes, quartered

1 medium onion, cut into 1/4-inch-thick wedges (about 8 ounces)

Cooking spray

2 cups cherry tomatoes, halved

12 pitted ripe olives, drained and halved (about 1/3 cup)

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