Low Fat Hearty Bean And Vegetable Roast Recipe

Ingredients

olive oil cooking spray

1 pound winter yellow squash, peeled & seeded

-- hubbard, butternut, acorn

--cut in 1 1/2-inch pieces

2 large carrots, sliced

1 small parsnip, sliced

2 medium white potatoes, unpeeled

-- halved and sliced

2 medium onions, cut in wedges

l5 ounces canned great northern beans, drained & rinsed

15 ounces canned pinto beans, drained & rinsed

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, to taste

pepper, to taste

Method

1.Preheat oven to 425°F.

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

Spread squash, carrots, parsnip, potatoes, onions and beans on pan; spray generously with cooking spray, sprinkle with herbs.

2.Bake, uncovered, about 30 minutes, or until vegetables are tender.

Add dried fruit for the last 5 minutes.

3.Spoon mixture into large serving bowl.

In small bowl, mix vinegar and oil; drizzle over vegetables.

Add parsley and toss.

Season to taste with salt and pepper.

Per serving: About 359 calories, 13g protein, 72g carbohydrate, 4g fat, 11% calories from fat, 0mg cholesterol, 321mg sodium, 11g fiber.

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