Greek Vegetable Roast

This quick vegetable roast highlights mildly sweet aromatic fennel. I serve with toasted pita bread and hummus.

Coat with olive oil and broil 15-20 minutes, turning occasionally:
1 eggplant, cut in approx 1 x 3 inch strips
1 zucchini, cut in approx 1 x 3 inch strips
1 fennel root, quartered
1 red pepper, cut into chuncks
1/2 green pepper, cut into chuncks

Toss with Italian Parsley and lemon juice before serving.