From: Vegetarian Times, October 2007, contributed by Ellen Meyer

Serves 6, Vegan

2 TBSP olive oil, plus more for greasing pan

1 TBSP chopped fresh rosemary                     

1 TBSP chopped fresh basil

1 TBSP chopped fresh thyme                          

2 cloves garlic, minced

2 Delicata or 1 large Butternut squash, cut crosswise into 1/2 inch rounds (2 1/2 pounds)

1 acorn squash, peeled and cut into medium chunks (1 pound)

2 medium carrots, cut on the diagonal into 1/2 inch thick slices (1 cup)

2 medium parsnips, cut on the diagonal into 1/2 inch thick slices (1 cup)

1 medium onion, cut into 1-inch thick wedges

1. Preheat oven to 400. Lightly oil rimmed baking sheet or roasting pan.
2. Whisk together olive oil, rosemary, basil, thyme, and garlic in large bowl. Season with salt and pepper.  Add vegetables.  Spread in single layer on prepared baking sheet.  Roast 45 minutes, or until vegetables are tender and beginning to brown, stirring every 15 minutes.