Sliced ​​Green Zucchini

Wash and dry the eggplant, tomatoes, zucchini and peppers. Peel them and cut them into slices a few millimeters thick.

Remove the seeds and white membranes from the peppers. Cut them into strips about 2 cm wide.

Place the vegetables on a baking sheet lined with baking paper.

Wash and dry the eggplant, tomatoes, zucchini and peppers. Arrange them as you like, so that they overlap as little as possible.

Season the vegetables with salt and pepper, sprinkle with parmesan cheese and breadcrumbs (or panko) and then drizzle with a little olive oil.

Sprinkle mint, basil and thyme leaves over the top and bake at 200°C for about 25 minutes.

When the vegetables are golden brown and crispy, remove them from the oven and serve immediately.

Enjoy your meal!