Recipes

Ingredients:

• ½ Red onion, coarsely chopped
• 1 Small butternut squash, peeled, seeded and cut into chunks
• 10 Baby potatoes, cut in half
• 2 Carrots, peeled and cut into small pieces
• 2 Parsnips, peeled and cut into small pieces
• 2 Tbsp olive oil
• 1 Tsp salt
• ½ Tsp ground black pepper

Salad Dressing:

• 1 Tbsp olive oil
• 2 Tsp balsamic vinegar
• ½ Tsp salt
• ¼ Tsp ground black pepper
• 1 Tbsp minced parsley
• ½ Tsp dried basil
• 8 Cups baby lettuce salad mix
• 28 G reduced fat feta cheese, crumbled

Directions

1. Preheat oven to 180 degrees.

1. For roasted vegetables: Put chopped onion, squash, potatoes, carrots, and parsnips in a large bowl. Add olive oil, salt, and pepper and mix well.
2. Spread vegetables onto 1 or 2 large baking sheets, being careful not to crowd (vegetables placed too close together will steam rather than roast).
3. Place in oven and roast for about 45 minutes, tossing occasionally, until vegetables are tender and just starting to brown in spots. Remove from the oven.
4. For salad dressing: In a small bowl, mix together olive oil, balsamic vinegar, salt, pepper, parsley, and basil. Drizzle over the vegetables and toss gently.
5. Divide the salad mix among 4 bowls and top with roasted vegetables. Sprinkle with feta cheese. Serve.

Makes 4 servings.