A Cornucopia of Fall Vegetables

A Cornucopia of Fall Vegetables
8 potatoes, quartered
2 onions, cut into wedges
6 cloves garlic, crushed
1/4 cup olive oil
1/4 tsp. thyme
1/4 tsp. rosemary
1 medium butternut squash, peeled, cut into 3/4 inch cubes
1 red pepper, cut into 3/4 inch chunks
chopped fresh parsley to garnish

Preheat oven to 375F. In roasting pan, toss potatoes, onions and garlic with 3 tablespoons olive oil. Sprinkle with thyme and rosemary. Roast uncovered 35 minutes, turning once. Toss squash and pepper with remaining oil. Add to pan. Continue roasting 20 minutes or until vegetables are tender. To serve, garnish with parsley.