Preheat oven to 250°F (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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	356.47 Kcal (1492 kJ)
Calories from fat	251.94 Kcal
		% Daily Value*
Total Fat	27.99g	43%
Sodium	41.66mg	2%
Potassium	920.39mg	20%
Total Carbs	24.12g	8%
Sugars	9.34g	37%
Dietary Fiber	5.95g	24%
Protein	4.97g	10%
Vitamin C	62.8mg	105%
Vitamin A	0.6mg	19%
Iron	1.3mg	7%
Calcium	54.3mg	5%

Amount Per 100 g
Calories	101.96 Kcal (427 kJ)
Calories from fat	72.06 Kcal
		% Daily Value*
Total Fat	8.01g	43%
Sodium	11.91mg	2%
Potassium	263.26mg	20%
Total Carbs	6.9g	8%
Sugars	2.67g	37%
Dietary Fiber	1.7g	24%
Protein	1.42g	10%
Vitamin C	18mg	105%
Vitamin A	0.2mg	19%
Iron	0.4mg	7%
Calcium	15.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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