Roasted Vegetables

The term vegetable refers to the part of the plant that can be eaten. This definition is based on custom rather than scientific knowledge. It is arbitrary and subjective, because individual cultures have different customs of food and cooking.

Usually every green plant or part of a plant that people regularly consumed as food can be called vegetables. Mushrooms, though members of the biological kingdom Fungi, however are widely accepted in retail as vegetables.

Nuts, seeds, grains, and herbs and spices are generally not considered to be vegetables, with the exception of corn, though they are all parts of plants.

Generally, chefs use vegetables for savory dishes, although there are several exceptions such as pumpkin pie and cake flat. Some vegetables such as carrots, peppers and celery can be eaten live or cooked, while others such as potato can be eaten only cooked.



  • 1 small spoon of basil
  • 700 grams Tomato
  • 200 grams of low-fat cheese
  • 300 grams Potato
  • 300 grams Eggplant
  • 1 rosemary
  • 1 tablespoon Salt
  • 2 Zucchini
  • 1 Black pepper


Preparation time: 15 min.
Cooking time: 20 min.

Wash the vegetables, then peel them and chop them in wheels.
In oiled pan add the zucchini then tomato, potato, eggplant and finally add half of the amount of the cheese.
Add spices to your taste, like basil, oregano etc. and add two glasses of water, the rest of the grated cheese and bake it in the preheated oven for about 20 minutes.