Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold 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 in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Roast the vegetables for 35 to 40 minutes in the preheated oven or until vegetables are cooked through and browned.
Preheat oven to 475 degrees F (245 degrees C).
Spread coated vegetables evenly on a large roasting pan.
Pour dressing from the small bowl into the large bowl, and toss with vegetables until they are coated.
In a small bowl, stir ingredients together.
In a large bowl, combine the vegetables.
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