3 colored Capsicums 2 big Eggplants 2 big Zucchini 4 Tomatoes
First you roast the vegetables, except the tomatoes. Cut the eggplants and Zucchini into 5 mm slices, put them on a baking sheet and brush them with oil. Bake in the oven at 200 C for 25-30 minutes. Cut the capsicum into quarters and remove the seeds. Bake in the oven at 200 C for 20 minutes then peel off the skin.