Mixed Vegetables Roasted in the Oven (La Chiotta)

Name: Mixed Vegetables Roasted in the Oven
Yield: 8
Ingredients: 3 bunches of parsley; 1 medium carrot; 1 bunch of cilantro (coriander); 1 large garlic clove; 1/2 teaspoon of oregano; salt and black pepper to taste; olive oil or vegetable oil; 3 medium onions, cut into thin slices; 3 red or green bell peppers, cut into 1/2 cm strips; 3 medium potatoes, peeled and cut into very thin slices (leave them in cold water until the hour of use); 3 medium eggplants, cut into thin slices; 1/4 cup of olive oil

1
3 bunches of parsley
2
1 medium carrot
3
1 bunch of cilantro (coriander)
4
1 large garlic clove
5
1/2 teaspoon of oregano
6
salt and black pepper to taste
7
olive oil or vegetable oil
8
3 medium onions, cut into thin slices
9
3 red or green bell peppers, cut into 1/2 cm strips
10
3 medium potatoes, peeled and cut into very thin slices (leave them in cold water until the hour of use)
11
3 medium eggplants, cut into thin slices
12
1/4 cup of olive oil

Ingredients

1
3 bunches of parsley
2
1 medium carrot
3
1 bunch of cilantro (coriander)
4
1 large garlic clove
5
1/2 teaspoon of oregano
6
salt and black pepper to taste
7
olive oil or vegetable oil
8
3 medium onions, cut into thin slices
9
3 red or green bell peppers, cut into 1/2 cm strips
10
3 medium potatoes, peeled and cut into very thin slices (leave them in cold water until the hour of use)
11
3 medium eggplants, cut into thin slices
12
1/4 cup of olive oil

Directions

1
Chop the parsley, carrot, cilantro, and garlic
2
Combine oregano and season to taste with salt and black pepper
3
Preheat the oven to moderate temperature (180°C)
4
Grease a refractory dish well with vegetable oil
5
Layer the onions, bell peppers, potatoes, and eggplants in alternating layers, sprinkling each layer with chopped seasonings and moistening lightly with olive oil
6
Roast until the vegetables are tender, 45 to 60 minutes
7
Remove excess olive oil if present
8
Serves 8 people