Balsamic Roasted Vegetables

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This dish can be made with most any vegetable, try to choose ones in season and that require approximately the same cooking time.

Serves 8 to 10

1/2 cup balsamic vinegar
3/4 cup olive oil
1/4 cup mixed chopped fresh herbs
2 sweet potatoes
1 butternut squash
1 red onion
2 red bell peppers
1 pint cherry tomatoes, halved
1 head broccoli, stems removed, cut into florets
1 pound green beans, trimmed
Salt and freshly ground black pepper to taste
Fresh Herbs to garnish. optional

1. Preheat the oven to 400 degrees.
2. Whisk the vinegar, oil and herbs together in a large bowl. peel the sweet potatoes, squash (remove the seeds) and onion and cut into 2-inch wedges and add to the bowl. Remove the vegetables with a slotted spoon (reserving the marinade) and place on a rimmed baking sheet and put in the oven to bake 40 to 45 minutes. Stir several times during the cooking process. Make sure the vegetables are in one even layer and not piled on top of each other. You want them to roast, not steam. They will be golden in color and tender when done.
3. Meanwhile, seed the pepper and cut into 2- inch wedges and add to the same bowl with tomatoes, broccoli and beans. Spread on a rimmed baking sheet and place in the oven to bake 25 to 30 minutes.
4. Gently toss all of the vegetables in the bowl with any remaining cooking liquid, salt and pepper to mix. Serve hot or room temperature.