Vegetable Medley with Horseradish Topping

Number of Servings: 4-6

1 bunch asparagus, ends cut off and cut into bite-size
1 crown of broccoli, cut
1 yellow squash, diced
1 red bell pepper, diced
1 box button mushrooms, sliced
1 tsp. garlic powder
1 dash rosemary
1 dash basil
1 C. plain yogurt
4 tsp. cream-styled horseradish
1 dash cayenne pepper

Place vegetables in baking pan and season with garlic powder, rosemary and basil. Bake vegetables at 350ºF for about 30 minutes until just tender and slightly roasted. Place in serving dish. In a separate bowl, mix yogurt with horseradish and cayenne pepper until evenly blended. Dollop this mixture over the vegetables and serve.