Italian Roasted Cauliflower

1 head cauliflower, cut into florets

1 large red bell pepper, cut into 1-1/2 inch pieces

1 red onion, sliced

½ cup chopped fresh dill

3 tablespoons balsamic vinegar

2 tablespoons white wine vinegar

2 teaspoons olive oil

salt and pepper to taste

Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.

Preheat oven to 450 degrees F (230 degrees C).

Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.

Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.