Wednesday, November 24, 2010

Pretty Colors

This dish was prepared with red pepper, sweet potato, butternut squash, yellow squash, zucchini, and onion. Tossed about in a mixture of olive oil, balsamic vinegar, thyme, and rosemary and roasted for about an hour. Prepared by Dina with yummy veges from Wise Farms. Perfect for any Thanksgiving table.
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