Ingredients
4 Yukon Gold Potatoes
1 Sweet Potato
2 Bell Peppers
1/2 Red Onion – Large
1 tsp Rosemary (dried)
1 tsp Thyme (dried)
3-5 cloves Garlic
1/4 cup Olive Oil
2 Tbsp Balsamic Vinegar
Coarse Salt
Pepper (coarse ground)

Prep

Cube the potatoes and sweet potato into large bite-sized pieces. Place them in a large mixing bowl, separate of the veggies.

Dice the peppers.  Cut the squash into approx 3/8″ thick slice.  Cut the onion into strips.  Dice the garlic, semi-coarse.  Combine all in a medium mixing bowl.

In a small measuring cup, combine the olive oil, balsamic, thyme, rosemary and approx 1 tsp of pepper.  Whisk with a fork to combine.

Pour the above mixture evenly over both the potatoes and veggies, turning to coat.  Salt both bowls, turning to coat.

Pre-heat the oven to 475*F

Roasting

Spread the potatoes evenly in two 9×13 Pyrex baking dishes (put the in the oven as it preheats pre heat to get a head start).  Roast for 20 minutes (or until the potatoes start to brown) at 475*F.

At 20 minutes, add veggie mixture, spreading it evenly on the pan. Continue to roast at 475*F for an additional 10-15 minutes, until the potatoes are golden brown and the veggies are roasted to your liking.