Simple vegetable pan

Ingredients for 8 servings:

• 2 large eggplants, cleaned
• 2 large zucchini, cleaned
• 6 large carrots, cleaned and peeled
• 6 m.-sized potatoes
• 2 m.-large onion(s), peeled and cleaned
• 1 garlic clove(s), cleaned, finely chopped
• 2 tsp oregano, dried
• Sea salt and pepper from the mill
• 10 tbsp olive oil
• 1 bread(s) (rosemary and onion bread), sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Mediterranean, vegan

Gather a pan, a deep casserole dish, and aluminum foil to cover. Cut the potatoes into eighths and the onions into thin segments. Quarter the eggplant and zucchini lengthwise and cut into pieces approximately 3 cm in size. Cut the carrots into 1 cm thick slices. Preheat the oven to 200°C (fan oven). Heat 3 tablespoons of oil in a pan. Brown the potatoes on all sides and add to the casserole dish. Brown the zucchini in 2 tablespoons of oil in the pan and add to the potatoes. Briefly sauté the carrots in 1 tablespoon of oil and add to the casserole dish. Sauté the onions and garlic in 1 tablespoon of oil until translucent and add to the vegetables. Finally, brown the eggplant on all sides in the pan with the remaining oil and add to the casserole dish. Season with oregano, pepper, and sea salt and mix everything well with your hands. Cover the casserole dish tightly with aluminum foil and cook the vegetables in the oven for 40 minutes. No need to add any liquid. After 40 minutes, increase the temperature to 220°C, remove the aluminum foil, and cook the vegetables for another 10 minutes. Serve with the bread, 2-3 slices per serving. Tip: Serve with Chalkidiki olives, Dodoni feta, and sun-dried tomatoes in olive oil as antipasti. Serve with a semi-dry wine from Naoussa/Imathia.