Mixed Vegetables Roasted in the Oven ("La Chiotta")

Name: Mixed Vegetables Roasted in the Oven
Yield: 8
Ingredients: 3 sprigs of parsley; 1 medium carrot; 1 bunch of cilantro (also known as coriander); 1 large garlic clove; 1/2 teaspoon dried oregano; salt and black pepper to taste; olive oil or vegetable oil; 3 medium onions, sliced into thin rings; 3 red or green bell peppers, cut into 1/2 cm strips; 3 medium potatoes, peeled and thinly sliced (soak in cold water until ready to use); 3 medium eggplants, sliced into thin rings; 1/4 cup olive oil

1
3 sprigs of parsley
2
1 medium carrot
3
1 bunch of cilantro (also known as coriander)
4
1 large garlic clove
5
1/2 teaspoon dried oregano
6
salt and black pepper to taste
7
olive oil or vegetable oil
8
3 medium onions, sliced into thin rings
9
3 red or green bell peppers, cut into 1/2 cm strips
10
3 medium potatoes, peeled and thinly sliced (soak in cold water until ready to use)
11
3 medium eggplants, sliced into thin rings
12
1/4 cup olive oil

Ingredients

1
3 sprigs of parsley
2
1 medium carrot
3
1 bunch of cilantro (also known as coriander)
4
1 large garlic clove
5
1/2 teaspoon dried oregano
6
salt and black pepper to taste
7
olive oil or vegetable oil
8
3 medium onions, sliced into thin rings
9
3 red or green bell peppers, cut into 1/2 cm strips
10
3 medium potatoes, peeled and thinly sliced (soak in cold water until ready to use)
11
3 medium eggplants, sliced into thin rings
12
1/4 cup olive oil

Directions

1
Chop the parsley, carrot, cilantro, and garlic
2
Combine the oregano with salt and black pepper to taste
3
Preheat the oven to moderate temperature (180°C)
4
Grease a refractory mold well with vegetable oil
5
Alternate layers of onion, bell pepper, potato, and eggplant, sprinkling each layer with chopped seasonings and lightly brushing with olive oil
6
Roast in the oven until the vegetables are tender, 45-60 minutes
7
Remove excess oil if present
8
Serves 8 people.