Roasted Vegetable Medley

• 3 medium 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, cut into wedges
• 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

1. Preheat oven to 425u0b0. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.
2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally.

potatoes, sweet red peppers, butternut squash, sweet potato, red onion, olive oil, balsamic vinegar, fresh rosemary, thyme, salt, pepper

Taken from www.tasteofhome.com/recipes/roasted-vegetable-medley/ (may not work)