Roasted Vegetables

1 small butternut squash, cubed
2 red bell peppers, seeded and cut in 1" chunks
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed (I've also used russet)
1 red onion, quartered
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh rosemary
1/4 cup olive oil
2 Tbsp balsamic vinegar
salt and freshly ground black pepper

1.  Preheat oven to 475 degrees
2.  In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.  Separate the red onion into pieces, and add them to the mix.
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 oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Yum!