Ingredients:
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4-5 medium size zuccini, cut in 1/4 in. disks
3-4 medium potatoes, cut in 1/4 in. disks
1-2 medium onions, sliced in thick rings
1-2 medium tomatoes, sliced in 1/4 in. disks
6-7 cloves garlic, peeled and whole
1/2 cup olive oil (or any other oil)
1/2 cup chopped parsley
2 tblsp oregano (save for the end!)
salt and pepper
Instructions:
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Arrange in loose layers in the baking tray. Try and keep the onion
rings at the bottom of the pan, they get nice and crispy, and the
tomatoes go at the top of the assembly, to let the juices drain down
onto the veggoes.
Bake for about 1 hour, at medium oven. The oregano should be added a
few minutes before taking the tray out of the oven - burnt oregano loses
its flavour, and has a bitter taste. Allow to cool before eating.
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