Roasted Vegetables With Lemon And Garlic (briam)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs tomatoes, peeled and chopped (i think canned diced tomatoes would work)
• salt and pepper, to taste
• 1 lb potato, peeled and sliced into rounds
• 1 lb zucchini, peeled and sliced into rounds
• 1 lb eggplant, peeled and sliced into rounds (globe or japanese)
• 1 cup onion, sliced
• 2 fresh garlic cloves, chopped
• 1 sweet red pepper, sliced
• 2 tablespoons fresh parsley, chopped
• 1/2-1 1/2 cup olive oil (recipe calls for 1 1/2 cups!!!)
• 1 lemon, juice of

Recipe

• 1 preheat oven to 250°f (it says 2500!, i think it was a typo).
• 2 spread half of the tomatoes in an oiled roasting pan.
• 3 lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. add a little more salt and pepper.
• 4 mix the garlic and parsley together and sprinkle over the vegetables.
• 5 top with remaining tomatoes.
• 6 pour oil over the top to coat and sprinkle with lemon juice.
• 7 bake for 1 1/2- 2 hours, adding a little water if necessary.