Place a rack in the middle of your oven and preheat to 475 degrees F (245 degrees C). Prepare a roasting pan with parchment paper or baking mat (optional).

Wash and chop squash, bell peppers, yams or sweet potatoes, and regular potatoes into 1-inch cubes. Cut the red onion into quarters and separate the quarters into individual slices.

Combine all the vegetables in a medium-large bowl. Set aside.

Whisk together oil (we prefer olive oil), red wine vinegar, thyme, rosemary, salt, and pepper in a small bowl. Toss the oil mixture with vegetables until they are completely coated.

Spread coated vegetables evenly on the roasting pan. Make sure to give the chunks as much space as possible.

Once the oven has preheated, roast the vegetables for 35 to 40 minutes, stirring the pan every 10 minutes to get an even roast, or until the vegetables look cooked-through and are golden brown.