marinade:
1/8 l olive oil
3 garlic cloves
rosemary twigs
2 bay leaves
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Wash zucchinis and cut into 3-4 mm slices; wash and peel potatoes and cut them into slices. Peel onions and cut into 1 cm thick rings. Wash peppers, remove seeds and coarsely cut them. Now put the vegetables into the marinade and allow to rest for one hour. Heat the oven or the grill and grill the vegetables on both sides until goldes brown. Now grill garlic cloves until dark brown and then cloves are soft inside. Before serving sprinkle with salt.