Roasted Vegetable Primavera

I just ran across a new vegetarian recipe in a book my mom sent me that is awesome and easy. I thought you ladies might want to try it on the family so here it is.

1 butternut squash, peeled and cut into 1/2" pieces
2 zucchini, cut into 1/2" pieces
3 carrots, sliced into coins
1 large red onion, cut into 1/2" pieces
1 red and 1 green pepper, cut into 1/2" pieces
4 roma tomatoes cut in half
1 large container of mushrooms, cut in half
(sweet potatoes and broccoli might be good, just use what you like and have on hand if need be)

Put them all on a shallow baking dish and toss with olive oil, seasoned salt and any kind of mixed herb bled you might have. A little oregano and rosemary would do too.

Roast at 400 for 1 hour, turning and mixing a few times. Turn the broiler on for the last few minutes to brown things up.

Take the tomatoes, pull off the skins and put in a blender with 1/4 cp olive oil, 1/4 cp raspberry vinegar (or you can just use that Brieanne's dressing which is what I did), 2 tsp mustard, salt and pepper and puree it.

Toss the veggies with prepared fettuccine noodles and pour the sauce over top. Stir to combine and garnish with parsley if you have it. WALA! SO easy, SO seasonal, and pretty darn healthy!