Roasted mixed vegetables

Ingredients
250 gms sweet potatoes
250 gms courgettes
250 gms eggplant
1 green and 1 one red capsicum
2-3 carrots
2-3 onions
1 large leek
500 gms tomatoes
4 garlic cloves
4 tablespoons oregano (fresh or dried)
2 tablespoons rosemary (fresh or dried)
2 teaspoons mint (fresh or dried)
Some fresh parsley to serve
100 mls olive oil
Salt and pepper


Method
1. Preheat oven to 180 degrees Celsius.
2. Cut the sweet potatoes, courgettes, aubergine, capsicum and carrots into chunks.  Cut the onion into wedges and the leek into rings.  Chop the tomatoes and the garlic.  Finely chop all the herbs (if fresh).
3. Place all ingredients into a bowl and mix well. Tip into roasting dish, cover with foil and roast for 40 minutes.
4. Remove foil and return pan to oven for another 15 minutes.  The vegetables are done when they begin to colour. 
5. Remove from oven and serve warm.


Notes: Delicious with chicken or other roast meat.


(Source: The Greek doctors diet cookbook)