Ingredients
Step 1
Preheat oven to 475 degrees F (245 degrees C).
Step 2
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.
Step 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.
Step 4
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Step 1
Roast the vegetables for 35 to 40 minutes in the preheated oven or until vegetables are cooked through and browned.
Step 2
Preheat oven to 475 degrees F (245 degrees C).
Step 3
Spread coated vegetables evenly on a large roasting pan.
Step 4
Pour dressing from the small bowl into the large bowl, and toss with vegetables until they are coated.
Step 5
In a small bowl, stir ingredients together.
Step 6
In a large bowl, combine the vegetables.
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