Roasted Autumn vegetables with feta and balsamic glaze

1 red bell pepper, cut into 2 inch pieces

1 yellow bell pepper, cut into 2 inch pieces

1 orange bell pepper (or you could just use 3 red) cut into 2 inch pieces

1 sweet potato, cut into 2 inch pieces

2-3 carrots, cut into 2 inch pieces

1 eggplant, cut into 2 inch pieces

1-2 yellow squash (or 1 yellow squash and 1 zucchini), cut into 2 inch pieces

1 red onion, cut into 2 inch pieces

3 red potatoes, cut into 2 inch pieces

6 garlic cloves, minced

olive oil (approx. 1/3 cup)

kosher or sea salt

pepper

nonstick cooking spray

1/4 cup crumbled feta cheese or goat cheese

1 cup balsamic vinegar

Directions:

Preheat oven to 425. Put balsamic vinegar in sauce pan and turn heat to medium. Cook vinegar (you may want to open your windows.) the whole time you're roasting veggies, stirring occasionally. Vinegar should be a slight syrupy consistency, about 15-20 minutes. Place in a shallow bowl and refrigerate while roasting remaining vegetables. In a large bowl, toss bell pepper with 1-2 TB. olive oil, 1 garlic clove, salt and pepper to taste. Spray cookie sheet and put peppers in the oven for 15-20 minutes, or until caramelized. Follow the same steps for remaining vegetables. However, cooking times are as follows and you may combine on a sheet:

Potatoes & carrots: 25 minutes

sweet potatoes & onion: 15-20 minutes

squash & eggplant- 10-12 minutes

You may roast two sheets of vegetables at one time, just rotate halfway through cooking. When vegetables are all roasted, toss together and drizzle with sauce. Sprinkle with feta and enjoy. This salad may also be served cold. Just store vegetables separately in plastic bags and combine just prior to serving.