This fairly simple dish is of Catalan origin, with the vegetable traditionally being charcoal-grilled.
2 potatoes
2 onions
2 green peppers
2 Aubergines
Salt
Virgin Olive Oil
Wash the vegetables and potatoes, chop them into thin pieces and arrange in a large ovenproof dish.
Sprinkle with salt and a little oil over the top. Cover with tin foil and roast for 30 minutes at 170º.
Remove from the oven. Then cook au gratin under a very hot oven grill, removing when the vegetables begin to roast. Drizzle again with virgin olive oil.