Roasted Vegetables with Olive Oil

Name: Roasted Vegetables with Olive Oil
Yield: 4
Ingredients: 750 grams of eggplant, sliced; 2 large onions, sliced; 450 grams of zucchini, cut into large pieces; 2 yellow or red bell peppers, cleaned and sliced; 4 tomatoes, seeded and cubed; Fresh herbs for seasoning and garnish (marjoram, thyme, rosemary, oregano); 1/2 cup of extra virgin olive oil; Salt and black pepper to taste

1
750 grams of eggplant, sliced
2
2 large onions, sliced
3
450 grams of zucchini, cut into large pieces
4
2 yellow or red bell peppers, cleaned and sliced
5
4 tomatoes, seeded and cubed
6
Fresh herbs for seasoning and garnish (marjoram, thyme, rosemary, oregano)
7
1/2 cup of extra virgin olive oil
8
Salt and black pepper to taste

Ingredients

1
750 grams of eggplant, sliced
2
2 large onions, sliced
3
450 grams of zucchini, cut into large pieces
4
2 yellow or red bell peppers, cleaned and sliced
5
4 tomatoes, seeded and cubed
6
Fresh herbs for seasoning and garnish (marjoram, thyme, rosemary, oregano)
7
1/2 cup of extra virgin olive oil
8
Salt and black pepper to taste

Directions

1
Preheat the oven to 400°F
2
Grease a non-stick baking dish with olive oil and arrange the vegetables in layers
3
The order doesn't matter
4
Repeat this process until several layers are formed
5
Season with olive oil and bake
6
Bake for about an hour or until the vegetables are tender
7
Garnish with remaining herbs, drizzle with more olive oil, and serve warm or at room temperature.