Olive oil cooking spray 
2 large carrots, sliced 
1 small parsnip, sliced 
2 medium potatoes, unpeeled, halved, sliced 
2 medium onions, cut into wedges 
1 can (15 ounces) Great Northern beans, drained and rinsed 
1 can (15 ounces) Pinto beans, drained and rinsed 
1 pound winter yellow squash (hubbard, butternut, acorn), peeled, seeded, cut into 1 1/2-inch pieces 
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 
Pepper 

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 type of beans can be used. 

Nutritional Information Per Serving: Calories 412, Carbohydrate 85 g, Protein 14 g, Fat 5 g, % of Calories from Fat 10, Sodium 290 mg and Cholesterol 0 mg.