Roasted Vegetables

A dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead – just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don’t have any Yukon Golds on hand.

INGREDIENTS:

• 1 small Butternut squash; cubed
• 2 Red bell pepper; seeded and diced
• 1 Sweet Potato; peeled and cubed
• 3 Yukon Gold Potato; cubed
• 1 Red onion; quartered 1
• 1 tablespoon Thyme; chopped
• 2 tablespoons Fresh rosemary; chopped
• 1/4 cup Olive oil
• 2 tablespoons Balsamic Vinegar
• Salt and pepper to taste

METHOD:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
• In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
• Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.