Roasted Veggies

I use this recipe as a base, I add whatever veggies I feel like adding that day. This is so so yum.

Ingredients:
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme (I used dried!!)
2 tablespoons chopped fresh rosemary (dried again!!)
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Preheat oven to 475 degrees F. 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.

Recipe from Allrecipes.