Roasted Vegetables

A casserole 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. Recipe yield: 12 servings. INGREDIENTS: • 1 small butternut squash, cubed • 2 red bell peppers, seeded and diced • 1 sweet potato, peeled and cubed • 3 Yukon Gold potatoes, cubed • 1 red onion, quartered • 1 tablespoon chopped fresh thyme • 2 tablespoons chopped fresh rosemary • 1/4 cup olive oil • 2 tablespoons balsamic vinegar • salt and freshly ground black pepper DIRECTIONS: 1. Preheat oven to 475 degrees F (245 degrees C). 2. 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. 3. 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. 4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.