Roasted Vegetable Tartlets

Name: Roasted Vegetable Tartlets
Ingredients: 100 g of eggplant; 100 g of dried tomato; 100 g of zucchini; 100 g of onion; 100 g of red bell pepper; 100 g of yellow bell pepper; 300 ml of olive oil; salt, black pepper, and oregano to taste

1
100 g of eggplant
2
100 g of dried tomato
3
100 g of zucchini
4
100 g of onion
5
100 g of red bell pepper
6
100 g of yellow bell pepper
7
300 ml of olive oil
8
salt, black pepper, and oregano to taste

Ingredients

1
100 g of eggplant
2
100 g of dried tomato
3
100 g of zucchini
4
100 g of onion
5
100 g of red bell pepper
6
100 g of yellow bell pepper
7
300 ml of olive oil
8
salt, black pepper, and oregano to taste

Directions

1
Remove the skin from the peppers* and slice them
2
Next, cut all the other vegetables into very thin slices
3
Place them in the oven with a little olive oil at 180°C
4
Mix the peppers with the roasted vegetables and season with salt, oregano, and black pepper
5
Cover with the remaining olive oil and serve at room temperature.

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