Vegetarian dish: roasted vegetables

We need:

2 zucchini
1 blue eggplant
2 green bell peppers
2 tomatoes
1 onion
Olive oil
Thyme, major, rosemary, lavender

Clean and wash the vegetables. Cut it into rings. Put it in a larger salad bowl, pour over the oil, sprinkle with spices, salt and pepper.
Cover the dish with foil and let it stand for an hour.

Put the vegetables in a baking dish.
Bake at a moderate temperature, stirring occasionally, until the vegetables soften and turn brown.

Serve with feta cheese.

Published by Sophia Dane

I like to cook and collect interesting recipes. I love traveling, meeting new places and people. I like a good book... I write about things that are interesting to me personally, and those are: interesting and new recipes, medicinal plants, beautiful places that i have visited or that i am just planning to see...

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