Roasted vegetables

To make roasted vegetables, start by washing and drying all the vegetables; peel the potatoes 1 and cut them into 0.8 inch (2 cm) pieces 2. Tip the zucchini and cut them into small pieces of equal size, just like with the potatoes.

Do the same with the eggplants (4-5). Cut the peppers in half, remove the pith and seeds 6

and cut into small, 0.8 inch (2 cm) pieces 7. Tip the carrots and cut into 0.8 inch (2 cm) slices 8. Peel and thickly slice the onion, then cut each slice into four pieces 9.

Finely chop the fresh parsley 10 and leave to one side. Grease a baking tray with the oil 11 and add all the vegetables 12 along with the garlic cloves.

Saute the ingredients and add a drizzle of olive oil 14, then stir to flavor.

Now place the breadcrumbs, grated cheese 16 and finely chopped parsley 17 in a bowl and stir with a spoon to mix the ingredients together 18.

Sprinkle the breadcrumb mixture over the vegetables (19-20) and bake in a conventional oven preheated to 355°F (180°C) for 80 minutes. Set the oven to grill and bake for another 10 minutes at 390°F (200°C), so that a golden crust forms on the surface, Once baked, remove your roasted vegetables from the oven and leave them to cool slightly before serving 21.