Roasted Vegetables

1 butternut squash, peeled & cubed
2 red bell peppers, seeded & diced
1 sweet potato, peeled & cubed
3 Yukon Gold potatoes, cubed
1 red onion, peeled & quartered
1 tablespoon fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar or lemon juice
salt and freshly ground black pepper

Preheat oven to 475 degrees F. In a large bowl, combine the squash, peppers, sweet potato, and potatoes. Separate the red onion quarters into pieces, and add them to the mixture. 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 & roast for 35 to 40 minutes stirring every 10 minutes, or until vegetables are cooked through and browned.

Foods Native to the Americas: sweet potatoes, potatoes, squash, & peppers