Big Platter of Roasted Vegetables

Ingredients

• 1 small acorn squash seeds removed, and cut into 1-inch-wide slices crosswise (14 ounces) cut in half,
• 1 small butternut squash seeds removed, cut into 1-inch wide slices crosswise (18 ounces) peeled cut in half,
• 1 bunch carrots trimmed peeled (6 carrots)
• 0.5 small head cabbage green cut into 8 wedges (18 ounces)
• 0.3 cup olive oil 
• 2  parsnips peeled cut into chunks (7 ounces)
• 0.5 teaspoon pepper freshly ground
• 1 medium onion red cut into sixths lengthwise, skin on
• 0.3 cup red wine vinegar 
• 2 teaspoons rosemary 
• 0.5 teaspoon sea salt 
• 2 teaspoons thyme leaves 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 40
2. Place all vegetables on a 15- x 10-inch jellyroll pan, and drizzle with olive oil and vinegar; toss to coat vegetables evenly.
3. Spread in one single layer, and season with herbs, sea salt, and pepper. Roast at 400 for 20 minutes; stir vegetables, and roast another 15 minutes or until soft and edges are light brown.
4. Remove from oven, arrange on a platter, and serve warm.