Ingredients

• ¼ cup olive oil
• 2 Tbs balsamic vinegar
• 1 tsp chopped fresh thyme, or more to taste
• 1 tsp chopped fresh rosemary, or more to taste
• 1 clove garlic, minced, or more to taste
• salt and freshly ground black pepper
• 2 potatoes, cut into bite-size pieces
• ½ small pumpkin – peeled, seeded, and chopped
• 2 onions, peeled and quartered
• 1 red chile pepper, quartered
• 1 clove garlic, unpeeled

Directions

• 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.