Ingredients:

• 1 cup diced butternut squash
• 1 cup asparagus trimmed & cut in thirds
• 1 cup chopped red bell pepper
• 1 cup chopped red onion
• 2 teaspoons grape seed oil
• 1 tablespoon dijon mustard
• 2 tablespoons balsamic vinegar
• 1 teaspoon Himalayan sea salt (to taste)
• 1 teaspoon garlic powder
• 1-2 teaspoon dried basil
• 1/2 teaspoon black pepper
• Fresh herbs optional for topping

INSTRUCTIONS:

1. Place prepared vegetables into a large bowl. Set aside.
2. In another small bowl, whisk together grape seed oil, mustard, vinegar, Himalayan sea salt, garlic powder, basil, and pepper.  Pour over vegetables.
3. Let marinate for at least 30 minutes, if possible.
4. Pre-heat oven to 425 degrees F and line a baking sheet with a silicone mat.
5. Dump veggies onto prepared sheet then spread into an even single layer.
6. Bake for 20-30 minutes, stirring every 10 minutes. You may need more or less time depending on the cut of your veggies. Taste and re-season, if necessary, and enjoy!

Serving size = 1 Cup of Veggies   This recipe makes 4 servings.