Roasted Vegetable Medley Recipe

Name: Roasted Vegetable Medley Recipe
Prep time: 25 min
Cook time: 30 min
Ingredients: 3 Yukon Gold potatoes, cut into small wedges; 2 medium sweet red peppers, cut into 1-inch pieces; 1 small butternut squash, peeled and cubed; 1 medium sweet potato, peeled and cubed; 1 medium red onion, cut into wedges; 3 tablespoons California Olive Ranch® Olive Oil; 2 tablespoons balsamic vinegar; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon pepper

Roasted Vegetable Medley Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/roasted-vegetable-medley" target="_blank">www.tasteofhome.com.</a>

"This veggie dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. —Shirley Beauregard, Grand Junction, Colorado..."

INGREDIENTS

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3 Yukon Gold potatoes, cut into small wedges

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2 medium sweet red peppers, cut into 1-inch pieces

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1 small butternut squash, peeled and cubed

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1 medium sweet potato, peeled and cubed

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1 medium red onion, cut into wedges

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3 tablespoons California Olive Ranch® Olive Oil

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2 tablespoons balsamic vinegar

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2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

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1 teaspoon salt

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1/2 teaspoon pepper

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