Balsamic Oven Roasted Vegetables

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	medium	butternut squash -- peeled and diced
4	ounces	baby carrots
1	large	sweet potato -- peeled and diced
2	medium	Yukon Gold potatoes -- peeled and diced
8	ounces	crimini mushrooms -- sliced in half or quartered if large
1	medium	red bell pepper -- diced
1	medium	red onion -- chopped
4	tablespoons	olive oil
1	tablespoon	balsamic vinegar
1/2	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1/2	teaspoon	dried basil
1/2	teaspoon	dried marjoram
1/2	teaspoon	dried thyme

Heat oven to 425°F.

Mix vinegar, salt, pepper, basil, marjoram, thyme, and olive oil together.

In large bowl mix the vegetables and seasonings together coating well.

Arrange vegetables on two rimmed trays spreading them out.

Cook for 45 minutes to an hour rotating trays and stirring vegetables two to three times.

Notes: Try to cut the vegetables the same size so they cook at the same rate.

Makes 6 servings.

Per Serving: 288 Calories; 10g Fat (27.7% calories from fat); 5g Protein; 51g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 140mg Sodium. Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.