MoV Day 7: Roasted Veggie Medley

We moved on to day 7 of the Month of Veggies last night: Roasted Veggie Medley. I LOVE roasted potatoes. I ate pounds and pounds of roasted potatoes while pregnant with Lizzy. Abby has always been iffy on them - one night she'll like them, the next night she won't - so I wasn't sure how this would go over. I thought the Parents recipe was going to make too small an amount, so I made a more generous portion to satisfy this potato-lovin' mama.

As it turned out, Abby tried one potato, and then gagged on a bite of butternut squash (and wouldn't touch a red bell pepper). Lizzy gobbled up everything - this is definitely a great dish to make for little ones who are learning to feed themselves. I had a great big bowlful and was in heaven! I have never roasted vegetables with balsamic vinegar before (I usually just do olive oil) and I loved the addition of that flavor!

Roasted Veggie Medley

2 large baking potatoes, diced into 1-inch chunks
1/2 butternut squash, diced into 1-inch chunks
3 Tbsp balsamic vinegar
3 Tbsp olive oil
1 tsp dried thyme
salt & pepper
1 large red bell pepper, diced small

Preheat oven to 425F. Line a rimmed baking sheet with foil. Whisk together the balsamic vinegar, olive oil, dried thyme, and some salt and pepper in a large bowl. Toss the potatoes and squash in the dressing. Spread vegetables on the baking sheet. Bake for 25 minutes.

Scatter red bell pepper pieces over the vegetables. Continue baking for 15-20 minutes more, until vegetables are tender.