Roasted Mediterranean Vegetables

Preparation: 10 minutes

Cooking: 30-40 minutes

Serves: 4

1 small eggplant, chunky pieces

2 medium zucchini, sliced

1 small red capsicum, de-seeded and cut into quarters

1 small bulb fennel, chunky pieces

2 red onions, sliced and cut into squares

1 bulb of garlic, top sliced off

1 punnet cherry tomatoes

3 tblsn olive oil

salt and pepper

Toss vegetables in olive oil, salt and pepper. Place all vegetables into baking dish

except the tomatoes  and bake at 220C for 30-40 minutes or until vegetables are

brown at the edges, adding tomatoes after 20 minutes.

Serve.