ROASTED VEGETABLE

Ingredients

6 large tomatoes
3 medium potatoes, peeled
3 medium red onions, peeled
3 medium zucchini
2 sticks celery
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
3 cloves garlic, crushed
120 - 150ml olive oil
salt, pepper

Preparation

Oil a large baking tray.
Thinly slice all the tomatoes and place half of them in a single layer on the bottom of the tray.
Cut the potatoes and onion into wedges.
Slice the celery into 2 or 3cm lengths.
Slice the zucchini lengthwise in half and then slice into 2 or 3cm lengths.
Add these vegetables on top of the tomatoes.
Place the other half of the sliced tomatoes on top.
Over the tomatoes, sprinkle the crushed garlic and chopped herbs.
Season with salt and pepper.
Drizzle the olive oil all over the top.
Place the baking tray, uncovered, in a hot oven and bake for about 40 minutes.
Remove the tray from the oven, stir the vegetables so they are all mixed well with the tomatoes and herbs.
Return to the oven and cook until the roasted vegetable are cooked.
This will depend on your oven, but allow approx 40 minutes to 1 hour.