Colorful Roasted Sheet-Pan Vegetables

Ingredients

• 3 cups cubed butternut squash (1 inch)
• 3 tablespoons extra-virgin olive oil, divided
• 4 cups broccoli florets
• 2 red bell peppers, cut into squares
• 1 large red onion, cut into bite-size chunks
• 2 teaspoons Italian seasoning or herbes de Provence
• 1 teaspoon coarse kosher salt
• ¼ teaspoon pepper
• 1 tablespoon best-quality balsamic vinegar

Directions

1. Preheat oven to 425°F.
2. Toss squash and 1 tablespoon oil in a large bowl.
3. Spread out on a large, rimmed baking sheet. Roast for 10 minutes.
4. Meanwhile, toss broccoli, bell peppers, onion, Italian seasoning (or herbes de Provence), salt and pepper in the bowl with the remaining 2 tablespoons olive oil until the vegetables are evenly coated.
5. Add the squash to the vegetables in the bowl. Toss to combine.
6. Spread the vegetables out on 2 large, rimmed baking sheets, dividing evenly.
7. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 17 to 20 minutes.
8. Drizzle with vinegar.