Honey roasted vegetables

From The Vegetarian Cookbook

• 1/2 cup olive oil
• 1/2 cup honey
• 1/4 cup red wine vinegar
• 1/2 tsp salt
• 1 tbsp thyme
• 2 acorn squash, cut into wedges
• 2 red sweet peppers, sliced
• 2 green sweet peppers, sliced
• 2 small red onions, sliced
• 1 fennel bulb, sliced

Prehest oven to 425ºF/220ºC

Place the vegetables in a foil-lined roasting pan. Combine oil, honey, vinegar, salt and thyme in a large bowl, and use to coat vegetables.

Bake for around 45 minutes or until tender and lightly browned, stirring occasionally. Serve immediately.