This medley of summer vegetables tastes delicious served hot with grilled meats or seafood. It can also be served at room temperature, as part of a meze selection.Preheat oven to 400F.
1 large red pepper, cut into broad chunks or strips
2 yellow and 2 green zucchini, thickly sliced
3 tomatoes, quartered
8 to 10 small red bliss potatoes, cut into thick slices
large handful of fresh chopped herbs - tarragon, parsley, oregano, basil, thyme, rosemary
sea salt
dash of cinnamon
1/3 cup olive oil
2 onions, sliced
5 cloves garlic, crushed
Lightly grease a casserole pan with olive oil, and in it assemble the vegetables.
Cook the onions in olive oil until transparent, about 8 minutes, then add the garlic and cook another 2 minutes.
Pour over the vegetables, then add sea salt and cinnamon. Sprinkle the herbs on top.
Bake for 1 hour to 1 hour and 15 minutes - until the potatoes are done. Stir two or three times while baking.
Tastes really wonderful.
