1. Preheat the oven to 400°F (200°C).

2. Peel and chop the root vegetables, potatoes, and onion into bite-sized pieces.

3. Toss the chopped vegetables with 2 tablespoons (30 ml) of olive oil, salt, and black pepper on a baking sheet.

4. Roast in the oven for about 30 minutes or until tender and lightly caramelized.

5. In a large skillet, heat 2 tablespoons (30 ml) of olive oil over medium heat. Add the garlic and sauté for 1 to 2 minutes until fragrant.

6. In a large bowl, combine the roasted root vegetables, sautéed garlic, and crumbled feta cheese. Mix well until evenly combined.

7. In a separate bowl, whisk together the tomato sauce, sambal oelek, salt, black pepper, and honey.

8. Grease a 9 by 13-inch (23 by 33 cm) baking dish. Spread a layer of the roasted vegetable mixture in the dish, then top with a layer of the tomato sauce mixture. Repeat layering until all ingredients are used, finishing with a layer of sauce on top.

9. Bake for 25 to 30 minutes or until the top is golden brown and the filling is hot and bubbling.

10. Remove from the oven and let stand for a few minutes before serving. Handle the hot baking dish with care to avoid burns.