A delicious and hearty dish of vegetables, a vegan dish, perfect as a side dish, vegetarian main course, or a single dish for a light and low-protein meal, with potatoes, zucchini, onions, and tomatoes, made special with au gratin and oven-baked cooking flavored with the fragrant seasoning of dried oregano, garlic, and olive oil. It does not take much to make baked vegetables special, just quality ingredients like good Calabrian Silane potatoes, Tropea red onions, local zucchini, and tasty tomatoes, then a good Calabrian olive oil and abundant oregano that I go pick in the woods myself will make the difference. In just a few minutes, everything is neatly arranged in the tray, and in about half an hour in the oven, the magic happens. When the timer bell rings and you open the oven door, an intense aroma is released and fills every part of the house, intoxicating it with that beautiful smell that feels good and makes you want to immediately grab a good forkful of baked vegetables, which can be served without the need for bread, since there are already potatoes and the gratin.