Serves 6
INGREDIENTS
1 small butternut squash, peeled and cut into large cubes
3 red bell peppers, seeded and quartered
1 sweet potato, peeled and cut into large cubes
3 potatoes, cubed
2 small red onions, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Freshly ground black pepper
DIRECTIONS
1. Preheat oven to 240°C (475°F).
2. Combine all the vegetables in a large bowl.
3. Mix thyme, rosemary, olive oil, vinegar and pepper.
4. Stir in with vegetables until they are well coated.
5. Spread out evenly on a large roasting pan.
6. Roast for 60 to 90 minutes stirring every 15 minutes, or until vegetables are cooked
through and browned.
Per