Oven-Roasted Vegetables

1 small squash, cubed (butternut or zucchini)
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh rosemary
garlic powder to taste
1/4 C olive oil
2 Tbsp balsamic vinegar
salt and freshly ground black pepper
parmesan cheese (optional)

Preheat oven to 475 degrees. In a large bowl, combine all vegetables. In a small bowl, stir together thyme, rosemary, garlic powder, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a 9x13 dish sprayed with olive oil. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. If the vegetables are drying out or browning too quickly, cover with foil. Top with shredded parmesan cheese, if desired.

I have also added carrots and broccoli - the carrots worked well, the broccoli not-so-well.

Good with a meat entree and baguettes.