Roasted Vegetables

2 pounds winter squash
2 red bell peppers
1 sweet potato, peeled
3 Yukon Gold potatoes, peeled
1 red onion
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt to taste
ground black pepper to taste

Preheat oven to 475 degrees F (245 degrees C). Cut squash, peppers, and sweet and regular potatoes into 1-inch cubes. Cut onion in half and each half into four wedges. Cut root end and separate onion pieces. Place all veggies in a large bowl. In a separate bowl, combine thyme, rosemary, olive oil, vinegar, and salt and pepper to taste. Toss with vegetables until they are coated. Place all veggies in a roasting pan. Use two pans if you need more room. Roast veggies at 475 degrees F (245 degrees C) for 35-40 minutes, stirring every 10 minutes, until veggies are cooked through and browned.

Makes 5 -7 servings