Baked Vegetables

Method

1. Preheat a static oven to 200°C (390°F).
2. Take a baking sheet and coat it with a generous amount of olive oil. Alternatively, line with parchment paper and add a little oil on top.
3. Using a mandoline (or a sharp knife), slice the new potatoes (unpeeled), zucchini, onion, tomatoes, and eggplant into thin slices (about 1 mm thick).
4. Dip each potato slice in the oil in the pan and arrange them in a single layer to form the first row of vegetables.
5. Repeat the process with the zucchini slices, dipping them in oil and placing them next to the potatoes.
6. Slice the onion with the mandoline (no need to dip in oil) and arrange the slices evenly over the other vegetables.
7. Slice the tomatoes slightly thicker to avoid them turning to mush; place them on top of the aubergine (which you have halved if large) and continue layering.
8. Continue layering the remaining vegetables in any pattern you like, alternating colours and types. The chef suggests ending with tomatoes and onions for colour.
9. Drizzle additional olive oil over the layered vegetables, then season generously with salt, black pepper, and dried oregano.
10. Bake in the preheated oven for about 1 hour, or until the vegetables are tender and slightly browned.
11. Once baked, remove the pan from the oven and spoon some of the pan juices (oil) over the vegetables to make them shiny and more flavorful.
12. Serve hot or at room temperature, mixing all the vegetables together for the best taste.