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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
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.
Bake, uncovered, about 30 minutes, or until vegetables are tender.
Add dried fruit for the last 5 minutes.
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
