Roasted Vegetables for a Crowd

• 1 butternut squash or 4 cups squash pieces
• 1 fennel bulb (optional)
• 8 carrots
• 4 parsnips
• 2 red onions
• 4 peppers, preferably different colours
• 1/4-cup balsamic vinegar
• 1/4-cup olive oil
• 2 Tbls. Chopped fresh rosemary leaves or 2 tsp. dried rosemary
• 1 Tbls. Granulated sugar

Preheat oven to 450o. Using a knife, make a small slit in squash skin. Microwave squash, uncovered, on high until skin can be easily pierced with a knife, from 6 to 10 minutes. Meanwhile, trim any brown parts from fennel, if using, then core and slice into medium-size wedges or thickly slice. Peel carrots, parsnips and onions. Cut vegetables into 1 1/2 to 2 inch chunks or thick slices. Core and seed peppers, then cut into wide strips.

Place vegetables in a large bowl. Using oven mitts, remove squash from microwave. Peel, remove seeds and cut squash into 2 inch pieces. Add to vegetables. In a small bowl, whisk vinegar with oil, rosemary and sugar. Pour over vegetables and toss until coated.

Spread vegetables out in a single layer on 2 large baking sheets. Do not crowd or they will be steamed instead of roasted. Roast on 2 rack in 450o oven for 20 minutes. Rotate baking sheets and stir vegetables. Continue roasting until vegetables are done, as you like, from 15 to 20 more minutes. Their flavour benefits from a little charring. Delicious hot or at room temperature.