Balsamic Roasted Vegetables

A few nights a week we eat vegetarian dinners. I wish I could claim that it was entirely for health reasons. (You know, eat red meat sparingly...) While that is a factor, our main reason is because we're cheap! For us, this recipe works as a main dish, packed with both veggies and flavor. But it also makes an excellent side dish, paired with flank steak or grilled chicken.
Balsamic Roasted Vegetables
1 zucchini, sliced into half-inch pieces
1 small butternut squash, cubed
2 red bell peppers, seeded and cut into bite-sized pieces
3 yukon gold potatoes
1 red onion, quartered
1 tablespoon chopped fresh thyme (Last night I subbed the fresh thyme for 1 tsp. dried)
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar

1. Whisk together the olive oil, balsamic vinegar, and herbs. Add fresh ground pepper and sea salt.
   
2. Toss the vegetables with the dressing, and let sit for about 10 minutes.
   Spread onto a large baking sheet.
3. Roast for 35 to 40 minutes in a 450 degree oven.
   

(Before going into the oven)