Ingredients: 2 eggplants; 2 zucchini; 2 ripe tomatoes; 400 g of mushrooms; 1
green pepper; oil; salt
Parsley vinaigrette: 6 tbsp of olive oil; 2 tbsp of apple cider vinegar; chopped
parsley; salt.
Preparation:
Cut the eggplants and the zucchini into thin slices, season with salt and let
them release water.
Wash the tomatoes and cut them into slices. Rinse the mushrooms, and
sprinkle some oil on all the vegetables. Next place all the ingredients in a
roasting pan, move it to a preheated oven at 225ºC (456ºF), and bake the
veggies for 30 mins.
In the meantime, prepare the vinaigrette by mixing the oil with a little apple cider
vinegar, salt and the chopped parsley. What is left to do is dress the veggies
with the vinaigrette whey are still hot.
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Spinach and cured Ham pie (Pastel de espinacas y jamón (62)

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