Briami (version III)

Roasted vegetables

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

Grease a baking dish, then layer each of the vegetables, alternating colours.

Sprinkle top layer with fennel (or dill), bay leaves, garlic, and salt and pepper to taste.

Drizzle with oil.

Preheat oven to moderate (approx 180C). Bake vegetables until tender, for approximately 35- 40 minutes.

Serves 8-10




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