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GRILLED VEGETABLE MEDLEY 2 Recipe

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
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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