ROASTED VEGETABLES

  INGREDIENTS
1 small butternut squash, cubed

2 red bell peppers, seeded and diced

1 sweet potato, peeled and cubed

3 Yukon Gold potatoes, cubed

1 red onion, quartered

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

1/4 cup olive oil

2 tablespoons balsamic vinegar

salt and freshly ground black pepper

DIRECTIONS

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a small bowl combine the potatoes and in another small bowl combine the squash, red bell peppers, and onion.             
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated.
4. Spread the potatoes evenly on a large roasting pan.
5. Roast for 10 minutes
6. Add rest of veggies
7. Roast for 25 to 30 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.