Summary

Ingredients

• 2 large eggplant (s), cleaned
• 2 large zucchini, cleaned
• 6 large carrot (s), cleaned and peeled
• 6 medium potato (s)
• 2 medium onion (s), peeled and cleaned
• 1 clove (s) garlic, cleaned and finely chopped
• 2 teaspoons oregano, dried
• Sea salt and pepper from the mill
• 10 tablespoon olive oil
• 1 bread (rosemary and onion bread), sliced

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Instructions

1. Prepare a pan, a deep baking dish and aluminum foil to cover. Eighth the potatoes and cut the onions into fine segments. Quarter the aubergines and zucchini lengthways and cut into pieces approx. 3 cm in size. Cut the carrots into 1 cm thick slices.
2. Preheat the oven to 200 ° C (convection). Heat 3 tablespoons of oil in the pan. Roast the potatoes on all sides and place in the baking dish.
3. Roast the zucchini well in the pan with 2 tablespoons of oil and add to the potatoes. Briefly sweat the carrots with 1 tablespoon of oil and put them in the baking dish.
4. Sauté the onions and garlic with 1 tablespoon of oil and add to the vegetables. Finally, roast the aubergines with the remaining oil in the pan on all sides and place them in the baking dish.
5. Season with oregano, pepper and sea salt and mix everything well with your hands. Cover the baking dish well with aluminum foil and cook the vegetables in the oven for 40 minutes. No liquid needs to be added.
6. After 40 minutes, switch the temperature up to 220 ° C, remove the aluminum foil and cook the vegetables for another 10 minutes. Serve with the bread, 2 - 3 slices per serving.
7. Tip: Serve with Halkidiki olives, dodoni feta and sun-dried tomatoes in olive oil as an antipasti. Offer a semi-dry wine from Naousa / Imathia.