A delicious casserole of seasonal vegetables, elegant in its simplicity.
Yield: 12 servings
1 small butternut squash, cubed
2 red bell peppers, seeded and sliced into strips
1 sweet potato, peeled and cubed
3 baking potatoes, cubed
1 red onion, quartered
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh rosemary
¼ cup extra virgin olive oil
2 Tbsp balsamic vinegar
Sea salt and freshly ground black pepper
Preheat oven to 475 degrees F.
Combine squash, red bell peppers, sweet potato, and baking potato cubes. Separate red onion quarters into pieces and add to mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are well and evenly coated. Spread evenly in a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, until vegetables are cooked through and browned.