Rosemary Roasted Vegetables

Adapted from Allrecipes

This recipe started a love affair for me with roasted vegetables.  Pretty much every Sunday since I made this we have had roasted vegetables.  So healthy and so filling!  Mmmm...

Ingredients:
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 gold potatoes, cubed
• 1 red onion, quartered
• 1 Tbs thyme
• 2 Tbs rosemary
• ¼ cup olive oil
• 2 Tbs balsamic vinegar
• Salt and freshly ground black pepper

Directions:
• Preheat oven to 475 degrees F.
• In a large bowl, combine all the vegetables. In a small bowl combine the thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
• Roast for 35-40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Additional vegetables that could be added or substituted: zucchini, yellow squash, carrots, turnips, any bell pepper, etc…