A greek recipe for oven baked summer vegetables with dill which i found in Rick Stein’s ” Mediterranean Escapes”. This can be served as a vegetarian main course or to accompany meat or fish. It is also good served cold the next day.
Preheat the oven to 190 c, 170 Fan, Gas 5. Oil a large ( 26x 36 cm) roasting tin and spread the potatoes out in a single layer. Season with salt and pepper.
Scatter over the garlic and courgettes, season again then add a layer each of the aubergine, green peppers, red peppers and the onion, continuing to season between each layer.
Scatter over half the dill and parsley sprigs, cover with the tomato slices then add the rest of the dill and parsley and a final seasoning.
Pour the sieved tomatoes over the top, followed by the olive oil.
Cover the roasting tin tightly with foil and bake for about 90 minutes.If the vegetables have released a lot of juices carefully pour them off into a wide pan and boil rapidly until nicely concentrated in flavour.
Pour the juice back over the vegetables and leave to cool slightly before serving.