Roasted Vegetable Medley Recipe

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 cut into wedges
• 1 1/2 tablespoon(s) olive oil
• 2 tablespoon(s) balsamic vinegar
• 2 teaspoon(s) dried rosemary crushed
• 1 teaspoon(s) dried thyme
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) pepper

Preparation

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.
2. 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.