1 yellow pepper, 1 red pepper, 2 medium potatoes, 4 ripe tomatoes, 1 eggplant, 2 white onions or leeks, 4 tablespoons extra virgin olive oil, 4 tablespoons breadcrumbs, 80 g Parmesan or Pecorino cheese, 1 teaspoon dry oregano, salt and pepper
How to Prepare
Wash the peppers and cut into strips. Peel the potatoes, wash and cut into slices with a thickness of 3-4 mm.
Wash and slice the tomatoes, eggplant and onions (or leeks).
Oil the bottom of a baking sheet and lay vegetables forming strips, keeping separate the different varieties and arranging the slices slightly overlapping.
Mix the breadcrumbs with the grated cheese and oregano and sprinkle it all over the vegetables.
Season with salt, pepper and drizzle with oil.
Place the plate in an oven pre-heated to 390 F/200 C and bake for about 30 minutes, until the vegetables are tender and have formed a golden crust.
Serve warm or cold.