• 1 vegetable cooking spray
• 1 lb. winter yellow squash, (such as hubbard, butternut, acorn), peeled, seeded, cut into 1/2 inch pieces
• 1-1/4 cups large fresh carrots, sliced
• 1 small parsnip, sliced
• 2 medium Fresh Idaho Potatoes, unpeeled, halved, sliced
• 2 medium onions, cut into wedges
• 1 lb. canned Great Northern beans, drained and rinsed
• 1 lb. canned pinto beans, drained and rinsed
• 1-1/2 tsp. dried basil leaves
• 1/2 tsp. dried thyme leaves
• 1/2 cup mixed dried fruit, cut into large pieces
• 3 Tbs. white wine vinegar
• 1-1/2 Tbs. olive oil
• 1/2 cup parsley, minced

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°F until vegetables are tender, about 30 minutes, adding dried fruit the last 5 minutes Spoon vegetable into bowl. Mix vinegar and oil; drizzle over vegetables, add parsley and toss. Season to taste with salt and pepper.

Note: This recipe is delicious served with grilled or roasted turkey, chicken, lean beef, or pork. Any kind of colored beans can be used.

Courtesy American Dry Bean Board.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 316, fat 4.9g, 13% calories from fat, cholesterol 0mg, protein 13.1g, carbohydrates 58.9g, fiber 14.3g, sugar 17.4g, sodium 121mg, diet points 4.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.7, Fruit: 0.5, Bread: 2.3, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

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