1 zucchini

1 long eggplant

1 potato

1 small yellow bell pepper

2 tomatoes

A handful herbs (I used basil, marjoram, rosmary and thyme)

Extra-Virgin olive oil

Salt

Pepper

Water

 

Heat the oven at 180°C

Slice the zucchini, eggplant, potato and tomatoes finely. Cut the pepper in sticks.

Grease a baking tray with a couple of tablespoons olive oil and lay the vegetable slices in a circle, alternating them. Add the pepper sticks on top.

Blend the herbs, salt and pepper with ¼ cup olive oil and 2 tablespoons water to obtain the herb pesto and sprinkle it over the vegetables.

Bake for 40 minutes at 180°C and serve lukewarm.