Roasted Vegetables With Lemon And Garlic (Briam) - cooking recipe

Ingredients

2 lbs tomatoes, peeled and chopped (I think canned diced tomatoes would work)
salt and pepper, to taste
1 lb potato, peeled and sliced into rounds
1 lb zucchini, peeled and sliced into rounds
1 lb eggplant, peeled and sliced into rounds (globe or Japanese)
1 cup onion, sliced
2 fresh garlic cloves, chopped
1 sweet red pepper, sliced
2 tablespoons fresh parsley, chopped
1/2 - 1 1/2 cup olive oil (recipe calls for 1 1/2 cups!!!)
1 lemon, juice of

Preparation

Preheat oven to 250\u00b0F (it says 2500!, I think it was a typo).
Spread half of the tomatoes in an oiled roasting pan.
Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
Mix the garlic and parsley together and sprinkle over the vegetables.
Top with remaining tomatoes.
Pour oil over the top to coat and sprinkle with lemon juice.
Bake for 1 1/2- 2 hours, adding a little water if necessary.