Roasted Vegetable Medley

By Stina

Ingredients

• 3 Yukon Gold 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 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

In a large bowl, combine the potatoes, red peppers, squash, sweet
potato and onion. In a small bowl, whisk the oil, vinegar and
seasonings. Pour over vegetables and toss to coat.

Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake,
uncovered, at 425° for 30-40 minutes or until tender, stirring
occasionally. Yield: 7 servings.


Nutrition Facts: 1 cup equals 152 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 24 g carbohydrate, 4 g fiber