1. The main materials are ready;
2. Cut off the hard ends of the corn, cut into convenient edible sizes, and boil for 15-20 minutes in boiling water with a little salt to remove for use;
3. Remove the stalks of the bell pepper, take out the pepper seeds and form a bowl, wash and cut the small tomatoes in half, wash and cut the zucchini and eggplant into thick slices;
4. Stuff thyme, rosemary, and crushed garlic into the bell pepper, season with salt and pepper, and drizzle a little olive oil on top;
5. Put the zucchini slices, eggplant slices, and tomatoes in a large bowl, add olive oil, coarsely chopped thyme, rosemary, garlic, and season with salt and pepper to pickle;
6. Preheat the oven to 160 degrees, put the marinated vegetables, bell peppers and corn in the oven, and roast on the upper and lower fire for 12-18 minutes; after taking it out of the oven, sprinkle with some salt and pepper, and serve with yogurt dipping sauce Enjoy.
Tips:Just choose seasonal and fresh vegetables.
