- Preheat oven to 475 degrees F (245 degrees C).
- 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.
- 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.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
% Daily Value *
Total Fat: 7 %
Cholesterol: 0 %
Sodium: 1 %
Potassium: 11 %
Total Carbohydrates: 6 %
Dietary Fiber: 12 %
Protein: 4 %