Summary

Ingredients

• 1 kg bell pepper (s), red, yellow, green
• 800 g auberine (s)
• 700 g potato (s)
• 250 g tomato (s)
• 3 large onion (s), white
• 1 clove garlic
• 10 basil leaves
• 1 bunch parsley
• 1 tablespoon oregano
• olive oil
• salt and pepper

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Instructions

1. Clean, peel and wash the vegetables. Peel the onions, tomatoes and potatoes and cut them into slices. Sliced eggplant, then quarter.
2. Put everything in a large bowl. Tear up the basil, chop the parsley, cut the clove of garlic into small slices, add. Put plenty of salt on the vegetables, pepper well and pour about 5 - 6 tablespoons of olive oil over them. Mix everything well by hand so that the vegetables are well mixed with the spices and oil.
3. Spread the vegetables in a large roasting pan. If the amount seems too much, divide it between 2 roasting pans. Cover the roasting pan with aluminum foil.
4. Preheat the oven to 180 ° C top / bottom heat. Put the roasting pan in the middle of the oven for about 40 minutes.
5. Take out the roasting pan and remove the foil. Then put the roaster back in the oven for about 20 minutes. Be careful not to burn the vegetables.
6. The vegetables then look light brown to crispy. In the picture it looks partially burnt - but it should be.
7. A great main course or very good as a side dish.