Peel the potatoes and cut them into not too small pieces. Clean the peppers and also cut them into pieces. Peel, quarter or eighth of the onions. Rinse everything in water, mix until dripping wet, season with salt and pepper and pour into a baking dish. Quarter the tomatoes and spread over the vegetables. Sprinkle with chopped parsley and finally add the olive oil to the vegetables.
Cover the baking dish with a lid or aluminum foil and place in the preheated oven (220 ° C) for 45 minutes. Carefully turn the vegetables once or twice during the cooking time.
While the bobbia slowly cools down to room temperature, one can turn to the question of why one would like to eat this dish. Here are a few suggestions:
Either solo with a fresh baguette or Italian country bread or with a piece of feta cheese or a small selection of cheeses al gusto.
But also as a lighter side dish variant for grilled food (instead of the obligatory potato or pasta salad). Or with garlic-heavy, Mediterranean meatballs, such as Keftedes or Cevapcici.
The vegetables also taste very good with Sicilian minute steaks that have been marinated overnight in olive oil, oregano and garlic.
but never forget the bread!
This southern Italian dish trusts that a selection of vegetables in equal parts, steamed slowly and without much spice orgies, will win you over just because of its own taste.