200ml olive oil
Salt and pepper, to taste
Rocket leaves, to garnish
1. Cut the tomato, eggplant and mushroom into rondelles. Slice the zucchini using a mandolin.
2. On a baking sheet arrange the vegetables over the zucchini and form a rectangle, alternating by colour.
3. Cook in the oven at 160C for 20 minutes. Garnish with olive oil, balsamic reduction and rocket