1 red onion sliced into thick rings
1 small eggplant, sliced thickly
2 large mushrooms, halved
2 red bell peppers, halved and seeded
2-3 diced tomatoes
3 tablespoons olive oil plus extra for brushing
salt and pepper
2 garlic cloves
1 tablespoon chopped flat leaf parsley
1 teaspoon chopped fresh rosemary
1 teaspoon dried thyme or oregano
finely grated rind of one lemon
generous 1 cup breadcrumbs
8 black olives, pitted and sliced
3 ounces feta cut into 1/2 inch cubes
Put the onion, eggplant, mushrooms, and bell peppers on a large cookie sheet (peppers should be cut-side down). Oil lightly. Broil 10-12 minutes turning the onion, eggplant, and mushrooms halfthrough through, until vegetables begin to blacken. Cut into even-sized chunks.
Place vegatables in a shallow, ovenproof dish. Arange the diced tomatoes on top. Season with salt and pepper.
Heat oven to 425.
In a bowl, combine the garlic, parsley, rosemary, thyme, and lemon rind with the bread crumbs. Season with pepper. Add three tablespoons of olive oil to bind the mixture. sprinkle the mixture over the vegetables. Add the olives and feta.
Bake 10-15 minutes until vegetables are heated through and topping is crisp.
Serve straight from the dish.