this is a bit of an odd one: made for me many years ago in canada by an austrian hellenophile, i won't claim whether this dish has any greek authenticity. it is, however, incredibly delicious, and simple to make- plus the vegetables can be substituted for others (though these are my favourites). quantities are approximate- whatever fits into your dish (note: chunkier pieces will take up more room).
cut into 1.5cm thick slices:
1 red capsicum
1 small aubergine
1 large zucchini
10 cherry tomatoes, pierce with knife
5 cloves roasted garlic, peeled
1-2 green spring onions, cut into 0.5cm rounds
juice of half a lemon; cut the other half into 3-4 slices
1Tbs apple cider vinegar
1Tbs maple or agave syrup (or raw sugar)
1c olive oil
1tsp each salt and coarsely ground pepper
2Tbs dried oregano
arrange the vegetables, garlic, onion and lemon slices into an oven proof dish at least 10-15cm deep. add the remaining ingredients and top with enough water to almost cover the vegetables and leave at least a centimetre from the top of the dish so it doesn't overflow. cover with foil, and bake for 40 minutes at 200C.
serve with plain white rice or crusty bread.
there will be lots of sauce left- either fish out the veggies and cool a new lot in the existing juice, or use it as part of a salad dressing!