Roasted Vegetables

Directions:

1. Preheat oven to 475 degrees F. 2. Cut squash, peppers, and sweet and regular potatoes into 1-inch 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, and salt and pepper to taste. Toss with vegetables until they are coated. Place all veggies in a roasting pan. Use two pans if you need more room. 4. Roast veggies at 475 degrees F. for 35 - 40 minutes, stirring every 10 minutes, until veggies are cooked through and browned.