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INGREDIENTS
- 2 medium potatoes, peeled and sliced
- 2 fresh tomatoes, sliced
- 1 large eggplant, sliced
- 2 medium zucchinis, 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)
INSTRUCTIONS
- 1Preheat the oven to 190 °C. Slice all the vegetables thinly. In a small bowl, whisk together olive oil, minced garlic, and fresh herbs. Place tomatoes in a bowl, season with salt, and mix with a portion of the marinade. Then repeat the same with potatoes, eggplant, and bell peppers. For the onion, use balsamic vinegar instead of salt, then add the marinade.
- 2Arrange 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 a corner of the baking dish, avoiding pouring directly over the vegetables. Bake for 45 to 60 minutes, until the vegetables are golden and tender, then let stand for about 15 minutes and serve with Feta cheese.