Roasted Vegetables

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 small butternut squash cubed
• 2 tablespoons rosemary fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 0.3 cup olive oil 
• 2  bell peppers diced red seeded
• 1  onion red quartered
• 12 servings salt and pepper black freshly ground
• 1  sweet potatoes and into cubed peeled
• 3  yukon gold potatoes cubed

Equipment

• bowl
• oven
• roasting pan

Directions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated.
4. Spread evenly on a large roasting pan.
5. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.