Roasted vegetables are perfect in their own meal or to balance out other items as well. This healthy lunch can be prepared the night before and packed immediately so you have less to do in the morning before heading out for the day.
INGREDIENTS (serves 4)
1 small butternut squash, cubed
2 red bell peppers, diced
1 sweet potato, peeled and cubed
3 Yukon gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4cup Kosterina olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
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 separate smaller 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.