Roasted Vegetable Medley

By dawn716

Ingredients

• 3 POTATOES, CUT INTO SMALL WEDGES
• 2 MEDIUM SWEET RED PEPPERS, CUT INTO 1 INCH PIECES
• 1 SMALL BUTTERNUT SQUASH, PEELED AND CUBED
• 1 MEDIUM SWEET POTATO. PEELED AND CUBED
• 1 MEDIUM RED ONION, QUARTERED
• 3 T. OLIVE OIL
• 2 T. BALSAMIC VINEGAR
• 2 T. MINCED FRESH ROSEMARY
• 1 T. FRESH THYME
• 1 t. SALT
• 1/2 t PEPPER

Preparation

Step 1

IN A LARGE BOWL, COMBINE VEGETABLES. IN A SMALL BOWL, WHISK OIL, VINEGAR, AND SEASONINGS. POUR OVER VEGETABLES AND TOSS TO COAT.

TRANSFER TO 2 GREASED 9X13 PANS. BAKE, UNCOVERED, AT 425* FOR 30-40 MINUTES OR UNTIL TENDER, STIRRING OCCASIONALLY.