Roasted Balsamic Vegetables

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon chopped fresh thyme, or more to taste
• 1 teaspoon chopped fresh rosemary, or more to taste
• 1 clove garlic, minced, or more to taste
• salt and freshly ground black pepper
• 2 potatoes, cut into bite-size pieces
• 1/2 small pumpkin - peeled, seeded, and chopped
• 2 onions, peeled and quartered
• 1 red chile pepper, quartered
• 1 clove garlic, unpeeled

1. Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
2. Preheat an oven to 475 degrees F (245 degrees C).
3. Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
4. Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

olive oil, balsamic vinegar, fresh thyme, fresh rosemary, clove garlic, salt, potatoes, pumpkin, onions, red chile pepper, clove garlic

Taken from www.allrecipes.com/recipe/241210/roasted-balsamic-vegetables/ (may not work)