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INGREDIENTS
- 2 medium potatoes, peeled and sliced
- 2 fresh tomatoes, sliced
- 1 large eggplant, sliced
- 2 medium zucchini, sliced
- 3 red onions, sliced
- 3 red bell peppers, sliced
- 2 tablespoons tomato sauce (passata) or chopped tomatoes
- 2 tablespoons white balsamic vinegar
- Salt to taste
- Pepper to taste
- Feta cheese (for serving)
FOR THE MARINADE
- ½ cup extra virgin olive oil
- 3 cloves garlic (chopped)
- handful fresh herbs (thyme, oregano, parsley)
INSTRUCTIONS
- 1Preheat the oven to 190 °C. Slice all the vegetables thinly.
- 2In a small bowl, prepare the marinade with a whisk. Mix olive oil, chopped garlic, and fresh herbs. Place the tomatoes in a bowl, salt them, and mix with part of the marinade, then repeat the same with potatoes, eggplant, and bell peppers. For the onion, use balsamic vinegar instead of salt, and only then add the marinade.
- 3Arrange the vegetables in a baking dish in layers or rows and pour the remaining marinade over them. Pour 2 tablespoons of passata/tomato sauce over, and pour about ⅓ cup of water into the corner of the baking dish, do not pour directly over the vegetables. Bake for 45 to 60 minutes, until the vegetables begin to brown and soften, then let stand for about 15 minutes and serve with Feta cheese.