Southwestern Roasted Vegetables | Speaking of Women’s Health

Ingredients

• 4 cups peeled, cubed sweet potatoes (yams) cut in 1-inch cubes
• 1 1/2 cups zucchini, cut into small chunks
• 1 small red onion, cut into small chunks
• 1 (6-ounce) package portabella mushroom slices, halved
• 2 tablespoons olive oil
• 3 tablespoons reduced-sodium taco seasoning mix (about half of 1.25-oz packet)
• Salt to taste