Step 1 Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
Step 2 Preheat an oven to 475 degrees.
Step 3 Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
Step 4 Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.
Cook’s Notes:
Substitute a leek for the onion, if desired. This dish can be varied to include whatever vegetables you prefer.
Tips
If you are baking soft vegetables such as mushrooms, tomatoes, etc., add 15 minutes to cook time.