Mushroom-Winter Vegetable Roast

INGREDIENTS

• 2 tablespoons olive oil
  
• 2 teaspoons chopped fresh or 1 teaspoon dried rosemary
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 12 ounces Modern fresh white mushrooms, cleaned and trimmed
  
• 4 ounces Modern shiitake mushrooms, cleaned and stems removed
  (about 1-1/2 cups)
  
• 2 medium-sized onions (about 8 ounces), each cut into 6 wedges
• 1 acorn squash (about 1-1/4 pounds), unpeeled, cut crosswise into 1/2-inch slices
  
• 2 large sweet potatoes (about 1 pound), peeled, cut crosswise into 1/2-inch slices
  
• 1 head garlic, cloves separated and peeled

INSTRUCTIONS

Experiment with new flavors by tossing these vegetables with your favorite salad dressings instead of the oil and seasonings.

Preheat oven to 425° F. In large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, onions, squash, sweet potatoes and garlic; toss to coat. On baking sheet, spread out mixture. Roast, stirring once, until tender, about 25 minutes.

Yield: 6 servings (about 6 cups)