Ingredients for the preparation
Courgettes: 1.380 g
Aubergines: 1.640 g
Red and yellow peppers: 2.260 g
White onion: 200 g
Cherry tomatoes: 1.000 g
Fresh basil: 120 g
Extra virgin olive oil: 160 g
Salt and pepper: 100 g
Preparing and cooking
Accurately wash and dry the vegetables.
Roughly chop onion and cut the other vegetables into 3 cm-thick cubes and finely julienne the parsley.
Start the cooking program. Season the vegetables with salt, oil and parsley, spread them evenly on the trays and put in the oven. Cook following the parameters (see pdf).
Use as side dish to decorate.