- 5 small tomatoes, cut into thin slices
- 3 small potatoes, cut into thin slices.
- 2 large zucchini, cut into thin slices.
- 2 small onions, cut into thin slices.
- 1 small yellow pepper, cut into thin slices.
- 4 large garlic cloves, sliced thin.
- 1 cup tomato juice, filtered.
- ¼ cup olive oil.
- ¾ tsp salt.
- ¼ tsp white pepper.
Directions:
1- Preheat the oven to a medium heat.
2- Distribute half the amount of oil on the bottom of a small oven tray, and arranged the ⅓ of the tomato slices on it, then arranged in successive layers of potato slices, tomatoes, zucchini and yellow pepper, with distributing onion and garlic slices between the layers.
3- Mix tomato juice with salt and white pepper and distribute it over the vegetables, then distribute the remaining oil on them, and cover the tray tightly with foil.
4- Place the tray on the second rack from the bottom of the oven, and leave for 30 minutes or until the vegetables are well cooked.