Briami

Description

Roasted vegetables

Ingredients

• 6 large tomatoes, thinly sliced
• 3 medium-sized sweet potatoes, sliced about 1.5 cm thick
• 4 medium Spanish onions, sliced about 1.5 cm thick
• 2 medium zucchini, cut in half lengthwise then cut into 3 cm lengths
• 1 eggplant (aubergine), sliced about 1.5 cm thick
• ⅓ cup chopped, fresh continental parsley
• 1½ tablespoons chopped fresh fennel
• 2 – 3 bay leaves
• 3 – 5 cloves garlic, whole and cracked
• salt and pepper
• olive oil

Directions

1. Grease a baking dish, then layer each of the vegetables, alternating colours.
2. Sprinkle top layer with fennel (or dill), bay leaves, garlic, and salt and pepper to taste.
3. Drizzle with oil.
4. Preheat oven to moderate (approx 180°C).
5. Bake vegetables until tender, for approximately 35 – 40 minutes.