Roasted Autumn Vegetables

• 6 plum tomatoes
• 1 yellow pepper
• 1 green pepper
• 2 small onions
• 1 large fennel bulb
• 2 zucchini
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon dried basil leaves
• 1 teaspoon dried thyme leaves
• 34 teaspoon salt
• 12 teaspoon black pepper

1. Preheat oven to 425 and arrange 2 oven racks near centre.
2. Spray or coat large baking sheet with vegetable oil.
3. Slice tomatoes in half, core&seed peppers and then slice into strips.
4. Peel onions and slice into quarters leaving cores intact.
5. Cut away any brown spots from fennel-slice off green stalks and discard.
6. Slice into 1/2 inch slices.
7. Slice zucchini diagonally into 1/2 inch slices.
8. Place veggies into large bowl, drizzle oil overtop and mix evenly to coat.
9. Sprinkle with sugar, basil, thyme, salt and pepper.
10. Mix well using a wooden spoon or hands.
11. Spread out veggies on baking sheet.
12. Roast uncovered and stir partway through until tender -- for 20-30 minutes.
13. Remove from oven and stir to mix in any pan juices.

tomatoes, yellow pepper, green pepper, onions, fennel bulb, zucchini, olive oil, sugar, basil, thyme, salt, black pepper

Taken from www.food.com/recipe/roasted-autumn-vegetables-374308 (may not work)