Beans and Roasted Vegetables

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 Beans and Roasted Vegetables

 

olive oil cooking spray

1 pound winter yellow squash (hubbard, butternut, acorn), peeled seeded, cut

into 1 1/2-inch pieces

2 large carrots, sliced

1 small parsnip, sliced

2 medium potatoes, unpeeled, halved, sliced

2 medium onions, cut into wedges

1 15 ounce can Great Northern beans or 1 1/2 cups cooked dry-packaged Great

Northern beans, rinsed, drained

1 15 ounce can pinto beans or 1 1/2 cups cooked dry-packaged pinto beans,

rinsed, drained

1 1/2 teaspoons dried basil leaves

1/2 teaspoon dried thyme leaves

1 1/2 cups mixed dried fruit, cut into large pieces

3 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

1/2 cup minced parsley

salt and pepper, to taste

 

Line large jelly roll pan with aluminum foil; spray with cooking spray. Combine

fresh vegetables and beans on pan; spray generously with cooking spray, sprinkle

with herbs and toss. Bake uncovered at 425 degrees until vegetables are tender,

about 30 minutes, adding dried fruit the last 5 minutes.

Spoon vegetables into bowl. Mix vinegar and oil; drizzle over vegetables, add

parsley and toss. Season to taste with salt and pepper. Serves 6.

 

 

 

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