Roasted Vegetables 
Makes 5-7 servings

1 small butternut squash
2 red peppers
3 Yukon Gold or baking potatoes, peeled
1 medium red onion
1 tablespoon chopped fresh thyme (1 teaspoon dried)
2 tablespoons chopped fresh rosemary (2 teaspoons dried)
1/4 cup olive oil
2 tablespoons balsamic vinegar or lemon juice
salt
ground black pepper
                   
1. Preheat oven to 475 degrees F. 
2. Cut squash, peppers, and potatoes into 1" cubes. Cut onion
   in half and each half into four wedges. Cut root end and
   separate onion pieces. Place all veggies in a large bowl. 
3. In a separate bowl, combine thyme, rosemary, olive oil,
   vinegar, salt and pepper to taste. Toss with vegetables
   until they are coated. Place all veggies in a roasting pan.
4. Roast veggies at 475 degrees F for 35-40 mins, stirring
   every 10 mins, until veggies are cooked through and browned.