Roasted Salsa Vegetables (Vegetarian)

1  cup		red bell peppers, seeded and diced
1-1/2  cups		sweet potato, peeled and cubed
1-1/2  cups		Yukon Gold potatoes, cubed
1		red onion, quartered
1  tablespoon		chopped fresh thyme
2  tablespoons		chopped fresh rosemary
1/3  cup		extra virgin olive oil
2  tablespoons		balsamic vinegar
2  teaspoons		ground black pepper
1-1/2  cups		Butternut Squash - Fresh, Cubes
1/2  cup		Salsa

Tip: Click on the ingredient links to learn the nutritional information for all the Roasted Salsa Vegetables (Vegetarian) ingredients. The serving size for any ingredient in Roasted Salsa Vegetables (Vegetarian) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 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. serve with salsa.