Roasted Mediterranean Vegetables

Ingredients

3 zucchini, thickly sliced
1 eggplant, sliced 
1 red onion, thickly sliced and separated into rings 
1 red bell pepper, cut into 6 wedges 
1 yellow bell pepper, cut into 6 wedges
1 green bell pepper, cut into 6 wedges
2 tbsp (30 ml) olive oil 
1 tsp (5 ml) dried oregano 
Freshly ground black pepper
Coarse sea salt

Directions

1. Lay all the prepared vegetables on a large square of oiled foil, shiny side up. Drizzle with the remaining oil and sprinkle with the oregano and some pepper. Wrap the foil over to form a parcel, twisting the edges together to seal.

2. Place on the barbecue for about 25 minutes, turning the parcel over once or twice, until the vegetables are just tender.

3. Sprinkle with the olives and some coarse sea salt and serve immediately.

Yield

Makes 6 Servings

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