Honey Jalapeno Roasted Vegetables

Ingredients

• Marinade
• 2 tablespoons warm honey
• ¼ cup white wine
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 large jalapeno, seeded, minced
• 3 tablespoons finely chopped fresh oregano leaves or 1 tablespoon dried
• Pinch cayenne
• Pinch salt
• Black pepper to taste
• Vegetables
• 1 (8 ounce) eggplant, ends trimmed, cut crosswise into ¼ inch thick slices
• 1 (8 ounce) red bell pepper, cored, cut crosswise into ¼ inch thick slices
• 1 pound yellow summer squash, ends trimmed, cut crosswise into ½ inch thick slices
• 18 to 20 small Brussels sprouts, trimmed (about 8 ounces)
• 2 (6 ounce each) onions, cut into eighths