• 1 teaspoon olive oil cooking spray
• 1 cup parsnips , peeled and cut into 2-inch batonnet
• 1 cup bulb of fennel , cut into strips
• 1 cup hearts of palm , cut into quarters lengthwise
• 1 cup butternut squash cut into 2-inch batonnet
• 1 cup broccoli stems, trimmed and cut into 2-inch batonnet
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon mixed fresh herbs

• 4 (4-ounce) halibut
• 1 cup vanilla bean vinaigrette

• 1/2 teaspoon minced garlic
• 1 tablespoon fresh mixed herbs
• 1 1/2 cups thickened vegetable stock
• 1/2 cup vanilla infused rice wine vinegar
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper

Oven-Roasted Vegetables
Preheat the oven to 450°. Place vegetables on a baking sheet. Mix vegetables with olive oil. Season with salt, pepper and herbs. Roast vegetables for 10 minutes or until lightly browned and moisture is noticeable. Remove vegetables from oven and transfer to a clean dish.

Halibut
Preheat oven to 375°. Heat an ovenproof, large sauté pan over medium-high heat and lightly spray with olive oil. Add halibut and sear for 1 minute. Turn over and place in oven and cook for 4 minutes or until fish is just cooked throughout. Return pan to stovetop and add vinaigrette to simmer.

Warm Mexican Vanilla Bean Vinaigrette (Makes 2 cups)
In a mixing bowl, whisk together all ingredients. Adjust seasonings with additional salt, pepper and herbs if needed.