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.