½small butternut squashpeeled and cut into ½ inch cubes
1medium beetrootpeeled and cut into ½ inch cubes
1medium zucchinicut into ⅓ inch half-circles
1medium summer squash cut into ⅓ inch half-circles
1medium red onionpeeled, quartered, and separated into pieces
1large red bell peppercut into medium pieces
¼cupof extra virgin olive oil
1tbsp.fresh rosemary finely chopped
½tbsp.dried Italian herbs
Salt and pepperto taste
Preheat the oven to 400 °F.
Place the vegetables onto a large, non-stick sheet pan (about 13x18 inches). Drizzle them with olive oil, balsamic vinegar, freshly chopped rosemary, and Italian herbs. Season with salt and pepper to taste.
Using your hands, mix all of the vegetables very well, so they are evenly coated with oil and seasoning. Spread the vegetables out in a single layer.
Bake for about 30 minutes, stirring once, halfway through cooking.
Garnish with fresh rosemary. Serve.
I suggest mixing the vegetables with the seasonings in a large mixing bowl first, and then spreading them on the parchment paper.