Vegetables Antipasti:
Medium eggplant – peeled and cut into cubes
2 zucchini – washed and cut into finger-thick slices
1 red pepper – Drained of seeds and cut into wide strips
1 yellow pepper – Drained of seeds and cut into wide strips
6 large cloves of garlic – peeled and slightly crushed with a knife
2 carrots cut into small cubes
Teaspoon salt, teaspoon black pepper (or to taste)
Olive oil
Rosemary leaves
Preparation:
Preheat the oven to 220 degrees and prepare an oven pan with baking paper.
Spread the baking paper with olive oil and arrange all the vegetables in a uniform layer, each
vegetable is placed in a certain place, do not mix the vegetables together.
Season the vegetables with a little olive oil, salt, and pepper.
Place the vegetables in a hot oven at 200 degrees and bake for 25 minutes.
When the vegetables are soft they are ready, remove from the oven and place on the
counter for 2-3 minutes.
Mix gently and transfer to a large serving plate
