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Roasted Vegetable Medley

ROASTED VEGETABLE MEDLEYroasted_veggie_medley.jpg

3 Yukon Gold potatoes, cut into chunks
2 medium sweet red bell peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, quartered
3 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
2 Tbsp minced fresh rosemary or 2 tsp dried rosemary, crushed
1 Tbsp minced fresh thyme or 1 tsp dried thyme
1 tsp salt
½ tsp pepper

~ In a large bowl combine potatoes, red pepper, squash, sweet potato and onion
~ In a small bowl, whisk together the remaining ingredients
~ Pour over vegetables and toss well to coat
~ Transfer to 2 greased 15x10-inch baking pans
~ Bake, uncovered, at 425 degrees for 30-40 minutes or until tender, stirring occasionally

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