- 3 zucchinis
- 3 eggplants
- 5 potatoes
- 2 onions
- 1 red pepper
- 3 carrots
- 1 clove of garlic
- 2 ripe tomatoes cut into small cubes or 10 cherry tomatoes
- 1 cup of finely chopped parsley
- 150 ml olive oil
- Salt and freshly ground pepper
Wash and slice the vegetables and chop the parsley.
Season with salt and pepper, sprinkle with olive oil and mix well.
Cut the potatoes into slices, season and mix well.
Place the potatoes on top of the vegetables and sprinkle with a little more olive oil.
Add half a glass of water and bake in preheated oven at 200C or 390F until the potatoes are crispy and golden brown.