Roast Vegetables

2 cup broccoli florets
2 cups mushrooms
2 cups chopped pumpkin
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 red capsicum, chopped
1 red onion, chopped
2 tablespoons olive oil
2 tablespoons or more balsamic vinegar
4 cloves garlic, minced
1 1/2 teaspoons thyme
Salt and pepper, to taste

Preheat oven to 220 degrees C. Lightly oil a baking tray or coat with nonstick spray.
Place broccoli florets, mushrooms, pumpkin, zucchini, squash, capsicum and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 12-15 minutes, or until tender. (Cooking time may vary depending on thickness of vegetables)
Serve immediately.