Ikarian-style Briam (Baked Roasted Vegetables)

Preheat the oven to 190°C. Wash all the vegetables well and cut them into thin slices of about 0.5 cm.

In a small bowl, prepare the marinade by mixing the extra virgin olive oil, finely chopped garlic, and chopped fresh herbs (thyme, oregano, parsley).

Place the tomatoes in a bowl, season them with salt, and mix them with a part of the marinade. Repeat the same process separately for the potatoes, eggplant, and peppers. For the onions, use the white balsamic vinegar instead of salt before adding the marinade. This technique helps to balance the flavors of each vegetable.