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Hearty Bean And Vegetable Roast

Categories:
beans & legumes, main dishes, side dishes, vegetarian

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 bea; 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

1. Preheat oven to 425F. 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.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 6 servings

Preparation Time: 0:45




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