"Meatless Monday" Recipe of the Week - Roasted Vegetables

This week's "Meatless Monday" Recipe of the Week is Roasted Vegetables. Simple, easy to make, and delicious Casserole dish! Substitute your own favorite Vegetables to make this dish that goes great with everything or by its self. Enjoy and Eat Healthy!

Roasted Vegetables

Ingredients
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
4 Yukon Gold potatoes, cubed
1 red onion, quartered
1/2 tablespoon roasted cumin
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup extra light olive oil
2 tablespoons balsamic vinegar
sea salt and freshly ground black pepper, to taste
* If you would like to add some heat, try a sprinkle of red pepper flakes

Directions
1 - Preheat oven to 475 degrees F (245 degrees C).
2 - 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.
3 - In a small bowl, stir together cumin, thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4 - Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.