Roasted Vegetables

We love roasted vegetables. I just put all the vegetables in the refrigerator together.

Ingredients

• 2 red bell peppers, seeded and diced
• half head of broccoli
• half head of cauliflower
• 8 oz fresh shitaki mushroom
• 3 small zucchini
• 1 sweet potato, peeled and cubed
•  1 potatoes, cubed
•  2 red onion, quartered
•   2 tablespoon chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper
•  

Directions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the zucchini, red bell peppers, sweet potato, potatoes, cauliflower,broccoli, mushroom . Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together parsley, dill, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.