Balsamic Roasted Vegetables - 692 Olive, Inc.
Preheat oven to 400 degrees. Whisk the Balsamic & olive oil together. Add the sweet potatoes, onion and squash & toss until the vegetables are well coated. Transfer vegetables with a slotted spoon, reserving liquid in bowl, to an edged baking sheet and spread them out in one even layer. Roast them in oven for 40-45 minutes, until the potatoes are tender and slightly brown and the balsamic mixture has evaporated to a thick glaze. Stir several times during roasting.
Meanwhile, toss tomatoes, red bell peppers, broccoli & green beans with the reserved liquid, and spread them out in one even layer in a separate baking dish. Roast them in the oven for 25-30 minutes, until the skin on the tomatoes starts to shrivel.