Roasted Onions, Potatoes and Spinach

2 large onions, halved and peeled
1 1/2lbs red potatoes, scrubbed
2 cloves garlic, peeled and partially crushed
3Tbs olive oil
1Tbs balsamic vinegar
1 bay leaf
1tsp chopped fresh rosemary
2Tbs low-sodium vegetable broth or water
4C spinach (5 oz) rinsed and chopped

Preheat oven to 400.

Lightly oil large roasting pan.

Trim off ends of onions, cut into wedges, slicing end to end.

Place in large bowl and separate somewhat leaving a couple of onion layers attached with each wedge.

Cut potatoes into large wedges; add to onion in a bowl.

Add garlic, oil, vinegar, bay leaf, rosemary and salt and pepper; toss to coat.

Transfer vegetables to prepared pan and spread in single layer.

Sprinkle with vegetable broth.

Roast vegetables 30 minutes stirring once or twice and adding water if necessary.

Add spinach and mix roast 10 minutes.

Vegetables will be tender and golden when done.

Serve warm.

from Vegetarian Times