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.