Vegan Thanksgiving/Roasted winter vegetables
2 zucchini, cut into 2-inch thick rounds1 Acorn squash, peel, remove seeds and cut into 1-inch thick slices1 butternut squash, peel, remove seeds and cut into 1-inch thick slices2 red onion, peel and cut into quarters1/2 pound baby carrots1/2 cup raspberry jam2 tablespoons grated fresh gingerskin of two clementines1 clove garlic, mashedjuice of two clementines1/4 cup of Balsamic vinegar4 tablespoons olive oil1/4 teaspoon cayenne peppersalt to taste-Place all the vegetables in a bowl.-Whisk the rest of the ingredients and drizzle over the vegetables. Toss until the vegetables are well coated.-Place the vegetables with the dressing on cookie sheet and bake in 400 F degree oven for 45 minutes. Remove from the oven and serve.