Roasted Red Vegetables
	6   red onions   2   eggplant   10   roma tomatoes   4 cloves    garlic   2 Tbs    olive oil   1 Tbs    balsamic vinegar   2 Tbs    honey   1 Tbs    fresh thyme     salt     black pepper     1 Quarter onions lenthwise. Seed and salt eggplant to remove water. Cut lenghtwise into strips about 2 cm wide. Quarter tomatoes lengthwise. Peel and thickly slice garlic. 2 Line a baking tray with foil and add all the vegetables, except the onions. Add the oil and vinegar and toss until well coated. Scatter the thyme, garlic, salt and pepper over the vegetables, then drizzle over the honey. 3 Roast for 25 mins, add red onions, toss to coat and continue cooking for 15-20 mins or until the vegies are just soft. 4 Put the tray under the grill for 5 mins or so to just blacken the tips of the vegetables. 5 Refrigerate, covered in plastic wrap, for at least 24 hrs.   Servings: 8   Copyright © 2006, The Gourmet Saint