2 medium aubergines
5 large courgettes
8 medium-large tomatoes
Dried oregano as required
Salt as required
Pepper as required
Extra virgin olive oil
Total weight 1500 g
Wash all the vegetables thoroughly.
Take the aubergines, discard the leafy green top and use a potato peeler to remove half of the skin, so the aubergine is zebra striped; cut in half lengthwise and then into slices crosswise.
Take the courgettes, top and tail them and slice crosswise on the diagonal, then set aside.
Trim the stalk from the tomatoes and slice them finely.
Grease the baking tray with a little oil, then arrange the vegetables in layers, aubergines followed by courgettes and tomatoes, covering the whole of the baking tray.
Finish off with salt, pepper, oregano and oil.
Select the "baked vegetables" automatic recipe from the oven menu, place in the oven and switch on.
These vegetables can be used to cook fish au gratin, for example salmon or gilt-head, simply arrange some of the vegetables on the fish fillets, top with breadcrumbs and bake.
When the oven has completed this type of cooking programme, it is best to remove the baking tray immediately, otherwise the vegetables will be soggy.
If you like bold flavours, you can add red onion on top of the tomato layer, which gives this dish added flavour.
This automatic programme can also be used to cook other vegetables like chicory or red radicchio, cut into quarters.