Balsamic and Herb Roasted Vegetable Salad

Step 1

Preheat oven to 425°F.

Step 2

In a large bowl, mix 4 tbsp oil, 2 tbsp thyme, and 2 tsp marjoram.

Step 3

Slice the sweet potatoes, onions, potatoes, and red pepper. Place in a bowl and cover with the olive oil mix; toss to coat.

Step 4

Spread vegetables on two baking sheets lined with parchment paper. Salt and pepper to taste.

Step 5

Bake the vegetables for 40 to 45 minutes or until vegetables are golden brown. Stir occasionally.

Step 6

Meanwhile, in a small bowl, mix the balsamic vinegar with the rest of the oil, thyme, and marjoram. Drizzle this oil mix on the vegetables when serving.

Step 7

Serve with quinoa.