Eggplant: 2 tablets (medium size / sliced longitudinally)
Onions: 1 piece (sliced)
Zucchini: 3 beads (cut longitudinal slices)
Yellow pepper: 1 piece (small / sliced)
Red pepper: 1 piece (small / sliced)
Olive oil: 2 tbsp
Salt: 1 teaspoon
Rosemary: 1/2 teaspoon (dried)
Lemon juice: 1 tablespoon
Black pepper: a quarter of a teaspoon
How to prepare
Place the eggplant, zucchini, colored peppers and onions in a tray lined with parchment paper.
Brush the vegetables with oil, salt, pepper and rosemary and stir well.
Put the tray in the oven at 200 degrees for 25 minutes, until the vegetables wilt, and stir from time to time.
Place the vegetables in a serving dish, distribute lemon juice, and serve warm or cold as desired.