harvest vegetable medley with mushroom gravy

vegetables

1 butternut squash - cut into 1" chunks
1 head cauliflower - cut into 1" chunks
1 lb yukon gold potatoes - cut into 1" chunks
4 medium leeks - cut into 1" chunks (whites and light green only)
4 medium carrots - cut into 1" chunks
3 parsnips - cut into 1" chunks
2 bell peppers - cut into 1" chunks
2 zuchini - cut into 1" chunks
24 cloves garlic - whole and peeled (no i am not kidding)
4 cloves garlic - minced
4 tbsp olive oil
1 tbsp fresh oregano
1 tbsp rosemary
salt and pepper

preheat oven to 450. two baking sheets.

toss squash, cauliflower, potaotes, leeks, carrots, parsnips, and whole garlic in oil and herbs. season with salt and pepper.

roast 25 minutes - toss twice.

add bell pepper, zuchini and minced garlic. add 1 tbs more oil if it looks dry.

roast 15 minutes more. toss once.

mushroom gravy

1 0.7 oz package dried porchini mushrooms
12 oz chopped cremini mushrooms
1 tbsp butter
1 tbsp olive oil
2 shallots - finely chopped
4 cloves garlic - minced
3 tbsp whole wheat flour
2 c vegetable stock
1 c red wine - i use a good cab or pinot noir
2 tbs tomato paste
1 sprig rosemary
1 tbs essence
salt and pepper

place porchinis in bowl and cover with 2 cups boiling water. let stand for 15 minutes. strain mushrooms and squeeze out liquid. reserve the liquid.

coat pan with olive oil and butter. add shallots and garlic. saute for a minute or two. add cremini and saute another 2 minutes. reduce heat to low and cover. let cook 10 - 15 minutes, stirring twice.

sprinkle in flour and saute 2 minutes. stir in stock, wine tomato paste, rosemary, essence, salt, pepper and reserved porchini liquid. bring to a boil, then reduce heat to simmer and cover partially. cook 30 minutes.

set sieve over large bowl. pour gravy through sieve. discard solids and return to pan. bring to boil and reduce to simmer. let cook about 8 -10 minutes uncovered. season if needed.

i serve this with buttermilk mashed potatoes