Roasted Vegetable Platter

Source: Mommy Stone

• 3 med leeks, trimmed, cut lengthwise in half then crosswise into 2" pieces
• 8-10 red potatoes, scrubbed clean and cut in halves or quarters
• 6-8 beets, peeled, cut in quarters
• 4 med onions, cut in half
• 8-10 cloves garlic, peeled
• 1 butternut squash, peeled, seeded, and cut in pieces
• 1 red pepper (or yellow), cored and cut into pieces
• 1/4 cup olive oil
• salt to taste
• 2 tbs fresh rosemary, chopped
• 3 tbs fresh thyme, chopped
• 1/4 cup fresh basil, coarsely chopped
• 1 lb portobello mushrooms
• 2 tbs soy sauce

Preheat oven to 425 degrees. In a large roasting pan arrange vegetables (except mushrooms and beets) so that each variety of vegetable is in one distinct cluster. Drizzle everything with the olive oil, then add the herbs. Toss gently to be sure all the vegetables are coasted. Do the same with the beets in a separate container. Roast the vegetables for 15 minutes, then reduce the temperature to 350 degrees. Stir the vegetables gently, trying to keep them in their separate groups. Roast another 15 minutes and gently stir again.

Continue to roast and stir every 15 minutes.

After cooking the other vegetables for 30 minutes, place the mushrooms in a medium roasting pan and toss with the soy sauce. Roast for 15 min, gently stir and continue roasting for another 15 min.

Arrange the vegetables on a large serving platter with the mushrooms in the middle.