Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Cook time

25 minutes

Calories

299 kcal

Directions

Preheat oven to 425°. In large bowl, toss squash with 1½ tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper. Evenly spread squash in large rimmed
baking pan. In same bowl, toss beans with 1 ½ tablespoons oil; evenly spread on separate large rimmed baking pan. Roast squash and beans 10 minutes.
Meanwhile, in same bowl, toss mushrooms with 1 ½ tablespoons oil; evenly spread on third large rimmed baking pan.
Stir squash and beans. Roast squash, beans and mushrooms 15 to 17 minutes longer or until vegetables are tender and lightly browned, stirring once.
Meanwhile, in separate large bowl, whisk together vinegar, mustard, and remaining 1½ teaspoons salt and ½ teaspoon pepper until well blended. Whisking constantly and vigorously, very slowly drizzle remaining oil into vinegar mixture until dressing is emulsified; stir in basil and shallots. Add vegetables and toss to combine. Makes about 14 cups.