Balsamic Roasted Vegetables

Janice's Recipe

ingredients
1/2 cup balsamic vinegar
3/4 cup olive oil
1/4 cup mixed chopped fresh herbs, such as thyme, rosemary, and parsley
2 sweet potatoes, peeled and cut into 2-inch wedges
1 butternut squash, peeled, seeded and cut into 2-inch wedges
1 red onion, cut into 2-inch wedges
1 pint cherry tomatoes, stems removed
2 red bell peppers, cored, seeded and cut into 2-inch wedges
1 head broccoli, stem removed, cut into florets
1 pound green beans, trimmed
Salt and pepper to taste
Fresh herbs for garnish

preparation
Preheat oven to 400 degrees F.

In a large bowl, whisk together the vinegar, olive oil and herbs. Add the sweet potatoes, squash and onion and toss until vegetables are well coated.

With a slotted spoon (reserve liquid in the bowl), transfer the vegetables to a baking dish and spread them out in one even layer. Roast them in the oven for 40 to 45 minutes, until potatoes are tender and slightly brown and the vinegar mixture has evaporated to a thick glaze. Stir several times during the cooking.

Meanwhile, in a large bowl, toss the tomatoes, red bell peppers, broccoli and green beans with the reserved liquid and spread them in one even layer in a separate baking dish. Roast them in the oven for 25 to 30 minutes, or until the skin on the tomatoes starts to shrink.

In a large bowl, gently toss all the vegetables together with any remaining cooking liquid until just mixed. Serve with salt and pepper; garnish with fresh herb leaves, if desired. Serve immediately, or at room temperature