roasted greek vegetables

wenty took me to a greek restaurant on valentine's day and i had my favourite roast lamb and vegetables. i love how the greeks cook their meat and vegetables - such an easy way to eat vegetables and get the five vegetables (and more) the way they cook it. tasty, comforting....

i am just going to list the vegetables which can be used - the list is endless.

okra
tomatoes
carrots
potatoes
kumera (probably not authentic, but i liked it)
pumpkin
onions
zucchini
capsicum
beans - all sorts - green, white, borlotti
celery
mushrooms
eggplant
peas
you can see i'm listing anything and everything i can think of - it's for my benefit more than anything
cauliflower
broccoli
silverbeet

in addition to vegetables, you will also need
olive oil
garlic - tons is good - i use half a head of garlic, but this depends on the amount of the vegetables,of course.
greek basil
oregano
sage
thyme
parsley
salt and pepper

decide what you want to use, prepare it (ie, wash, peel, chop etc) and place it all into a large baking dish. make sure you put in more than you think you'll need because the vegetables collapse and there is significantly less bulk than what you started with; i always cook much more because it's delicious the next day as well.
drizzle a liberal amount of olive oil over the vegetables, not so much so as to drown them, but enough to coat them all over.
strip the leaves of the herbs off and toss them over the vegetables. i like to use masses of herbs and eat them as a green after the vegetables have finished roasting (this has nothing to do with the fact that i have masses of herbs in the garden at the moment.....of course).
crush the garlic and toss that in as well.
season with some salt and lots of pepper.
pour in about 1/2 a cup of water, and give everything a good tumble around.
pop it into the oven at 200 degrees celcius.
give it a stir every 20-30 minutes and leave it in the oven for 2 or 3 hours.
this can be served as a main vegetarian course or as a side dish.