Kath_
Tasty Apprentice
*Ingredients:*
- 2 large potatoes, thinly sliced
- 2 zucchinis, thinly sliced
- 1 large eggplant, thinly sliced
- 1 red onion, thinly sliced
- 2 bell peppers (any color), sliced
- 3 tomatoes, thinly sliced
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
*Instructions:*
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine all sliced veggies with olive oil, garlic, parsley, oregano, salt, and pepper.
3. Arrange the vegetables in a baking dish, layering them for a beautiful effect.
4. Cover with foil and bake for 45 minutes.
5. Remove the foil and bake for an additional 15–20 minutes or until veggies are tender and slightly caramelized.
*Tip:* Serve with crusty bread to soak up all the delicious juices!
- 2 large potatoes, thinly sliced
- 2 zucchinis, thinly sliced
- 1 large eggplant, thinly sliced
- 1 red onion, thinly sliced
- 2 bell peppers (any color), sliced
- 3 tomatoes, thinly sliced
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
*Instructions:*
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine all sliced veggies with olive oil, garlic, parsley, oregano, salt, and pepper.
3. Arrange the vegetables in a baking dish, layering them for a beautiful effect.
4. Cover with foil and bake for 45 minutes.
5. Remove the foil and bake for an additional 15–20 minutes or until veggies are tender and slightly caramelized.
*Tip:* Serve with crusty bread to soak up all the delicious juices!
The mix of tomatoes, potatoes, and all those veggies baked together is so comforting and delicious. I love how it’s both hearty and light, with such fresh, summery flavors! Thank you for this perfect, cozy dish! 
