Baked Vegetables

Preheat oven to 220C.

Prepare vegetables. Cut Onion into small pieces and cut other vegetables chunky pieces. If you are using fresh herbs, they need to be finely chopped.

Into a large baking dish or roasting pan, arrange Onion and Garlic, then Eggplant, Capsicum and Zucchini, drizzle Olive Oil all over and Salt and Herbs.

Lastly, place Tomatoes and Tomato Paste. Cook for about 1 hour if the vegetables are cold. Freshly harvested vegetables from your garden cook quicker.

You must stir and turn the vegetables several times to make sure they are cooked evenly.

I often transfer the baked vegetables into a large baking dish and brown the top slightly in the oven that is still hot.