Roasted vegetables

Ingredients:
· 2 Eggplant diced
· 3 Zucchini sliced into 1cm rounds
· 3 peppers, red, green and yellow cut into chunks
· 500 gms potatoes
· 500 gms cherry tomatoes
· 1 red onion cut into chunks
· 200 ml olive oil
· 1 lemon juice
· oregano rinsed dried and chopped
· 4 to 6 cloves of garlic
· salt and pepper to taste

Procedure:

·Preheat the oven to 220 degrees Celsius, 425 degrees Fahrenheit or gas mark 7.
· Into one of the roasting trays pour half the oil, add the potatoes and stir to coat them evenly with oil, salt and pepper to season. Place on the top shelf of the oven for 20 minutes.
· Into the second roasting tray pour the rest of the olive oil and add the zucchini, peppers, eggplants, red onion and garlic Stir to coat evenly with oil, season with salt and pepper and place on the bottom shelf of the oven for 15 minutes.
· After 15 mins remove both trays turn the mixed vegetables with the spatula and give the potatoes a shake to recoat them with oil then replace in the oven for a further 15 mins.
· After 15 minutes remove the tray with the potatoes and add the tomatoes, stir to coat the tomatoes with oil and return to the oven for the last 5 minutes.
· Remove both trays from the oven and allow to cool for 10 minutes then transfer the potatoes and tomatoes into the bowl followed by the mixed vegetables. Add the oregano then the lemon juice and season with salt and pepper. Mix well with your hands.
· Spoon a generous serving of the salad onto a serving plate and drizzle a little olive oil over it.