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

Instructions

1. Preheat oven to 425°F. In large bowl, toss squash with 1 1/2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Evenly spread squash in large rimmed baking pan. In same bowl, toss beans with 1 1/2 tablespoons oil; evenly spread on separate large rimmed baking pan. Roast squash and beans 10 minutes
2. Meanwhile, in same bowl, toss mushrooms with 1 1/2 tablespoons oil; evenly spread on third large rimmed baking pan.
3. Stir squash and beans. Roast squash, beans and mushrooms 15-17 minutes longer or until vegetables are tender and lightly browned, stirring once.
4. Meanwhile, in separate large bowl, with whisk, stir vinegar, mustard, and remaining 1 1/2 teaspoons salt and 1/2 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.