• Cooking Time: 30 to 40
• 1 bulb fennel
• 1 small butternut squash
• 1 med red onion
• 2 bell peppers (red, yellow, orange)
• 1/2 Cup Olive oil
• Juice of 1 Lemon
• 1/4 to 1/2 Cup White balsamic vinegar
• 2 cloves chopped garlic
• 1 TBS brown sugar
• salt & pepper to taste

1. Chop the vegetables so that they are bite-size and roughly all the same size. Spread them in a single layer on a baking sheet.
2. Mix the remaining ingredients together well and pour over the vegetables making sure to coat well.
3. Roast at 425 for approximately 30-40 mins, turning them over once 1/2 way through.

This is a very easy way to eat your veggies. Serve them warm or at room temp without a problem. I have served them as a dish at a pot luck, as filling for quesadillas, and on english muffins for brunch.