| | Directions | | 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. 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. Yield: 7 servings |
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| Ingredients | | - |  | 3 Yukon Gold potatoes, cut into small wedges |
| - | | 2 sweet red peppers, cut into 1 inch pieces (medium) |
| - | | 1 butternut squash, peeled and cubed (small) |
| - | | 1 sweet potato, peeled and cubed (medium) |
| - | | 1 red onion, quartered (medium) |
| - | | 3 tablespoons olive oil |
| - | | 2 tablespoons balsamic vinegar |
| - | | 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
| - | | 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
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