1/2 Cup 692 Olive 18-Year Traditional Balsamic
3/4 Cup 692 Olive Tuscan Herb EVOO
2 Sweet Potatoes, Peeled & Cut Into 2-Inch Wedges
1 Red Onion, Cut Into 2-Inch Wedges
1 Butternut Squash, Peeled, Seeded, And Cut Into 2-Inch Wedges
1 Pint Cherry Tomatoes
2 Red Bell Peppers, Cored, Seeded, And Cut Into 2-Inch Pieces
1 Head Broccoli, Cut Into Florets
1 Pound Green Beans, Trimmed
Salt & Freshly Ground Black Pepper To Taste
Preheat oven to 400 degrees. Whisk the Balsamic & olive oil together. Add the sweet potatoes, onion and squash & toss until the vegetables are well coated. Transfer vegetables with a slotted spoon, reserving liquid in bowl, to an edged baking sheet and spread them out in one even layer. Roast them in oven for 40-45 minutes, until the potatoes are tender and slightly brown and the balsamic mixture has evaporated to a thick glaze. Stir several times during roasting.
Meanwhile, toss tomatoes, red bell peppers, broccoli & green beans with the reserved liquid, and spread them out in one even layer in a separate baking dish. Roast them in the oven for 25-30 minutes, until the skin on the tomatoes starts to shrivel.
Gently toss all the vegetables together in a bowl with any remaining cooking liquid until just mixed. Season with salt and pepper; garnish with fresh herb leaves and freshly grated Parmesan cheese, if desired. (Serves 8-10)