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Baked vegetables in the oven


  • 4 tablespoons of olive oil
  • 4 onions
  • mix of vegetables of your choice
  • salt
  • black pepper
  • 500 g of potatoes
  • 4 cloves of garlic
  • 300 g of eggplant
  • 600 g zucchini
  • 4 tomatoes
  • juice of 1 lemon
  • 2 red peppers
  • Napoli seasoning mix
Preparation: Preheat oven to 180 degrees. Place on a baking sheet with baking paper and grease 2 tablespoons of oil. Peel onions and cut into 4 pieces or halves. Cut washed potatoes in half. Place vegetables on a baking sheet. Tip: Instead of all seasoning and herbs - use Napoli seasoning mix - ready to eat! Tomatoes 25%, salt, flavour enhancer (monosodium glutamate), herbs and spices 10% (oregano, tyme, red pepper, garlic, rosemary) sugar, vegetable oil partly fractionated, maltodextrine, potatoes starch.  Mix 2 tablespoons of oil with salt, lemon juice. Pour potatoes with one spoon of sauce, add onions and for 15 minutes and put to the oven. Clean the peppers, cut into strips about 2 cm wide and wash eggplant and zucchini, cut diagonally into slices 1.5 cm thick. Take out of the oven baking. Spread vegetables between slices of potato and onion. Add the remaining sauce and bake for about 15 minutes. Cut tomatoes in halves, place on a baking sheet flat side up. Add salt, pepper, turn vegetables. Bake for another 15 minutes.

Bon Appetit!

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