Roasted Vegetables

18 servings
small butternut squash, cubed
1.0 whole
red bell pepper
2.0 whole
sweet potato
1.0 whole
Yukon Gold potatoes
3.0 whole
red onion
1.0 whole
1.0 tablespoon(s)
2.0 tablespoon(s)
olive oil
0.25 cup(s)
balsamic vinegar
2.0 tablespoon(s)

Recipe Instructions

1. Preheat dutch oven to 475 degrees F. - 425=size divided by 2 for # of coals on bottom and size plus 2 coals on top.

2. In a large bowl, combine the squash, diced red bell peppers, sweet potato - Peeled and cubed, and Yukon Gold potatoes - Cubed. Separate the red onion quarters into pieces, and add them to the mixture.

3. In a small bowl, stir together chopped thyme, chopped rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly in Dutch Oven.
4. Roast for 35 to 40 minutes stirring every 15 minutes, or until vegetables are cooked through and browned.