Mediterranean oven-baked vegetables with oil and lemon

Ingredients for 4 servings:

• 2 onions (vegetable onions)
• 4 medium-sized potatoes, waxy
• 2 eggplant(s)
• 2 red bell peppers
• 2 beefsteak tomatoes
• 7 tbsp oil (olive oil)
• 1 lemon(s)
• Salt and pepper, from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Preheat oven to 200°C. Peel and quarter the onions, peel and halve the potatoes. Halve the eggplant and peppers and cut the halves crosswise into 3cm wide strips. Cut out the stem ends of the tomatoes and roughly dice them. Brush a baking dish with 2 tablespoons of olive oil, add the onions and potatoes and bake in the center of the oven for 25 minutes. Turn everything over and place the eggplant, peppers and tomato pieces between the potatoes and onions. Drizzle everything with 1 tablespoon of olive oil. Bake the vegetables for a further 20 minutes, turning halfway through. Allow the vegetables to cool slightly, mix 4 tablespoons of olive oil with the lemon juice, 1/2 teaspoon of salt and plenty of pepper, then drizzle over the vegetables. Serve warm in the dish. A great side dish to grilled meat.