Roasted Vegetables

Ingredients

Wash and dry all the vegetables thoroughly. Peel the potatoes and cut them into 2 cm (about ¾-inch) chunks.
Trim the ends of the zucchini and cut them into pieces similar in size to the potatoes. Repeat the same process with the eggplant.
Cut the red bell pepper in half, remove the stem, seeds, and inner white ribs, then cut into 2 cm pieces.
Trim and peel the carrots, then slice them into 2 cm rounds.
Peel the red onion, slice it thickly, and cut the slices into quarters.
Finely chop the fresh parsley and set it aside.
Lightly grease a baking dish with olive oil, then add all the prepared vegetables along with the whole garlic cloves.
Season generously with salt and pepper, drizzle with the remaining olive oil, and toss well to coat evenly.
In a small bowl, combine the breadcrumbs and chopped parsley, mixing well with a spoon.
Scatter the breadcrumb mixture evenly over the vegetables. Bake in a preheated conventional oven at 180°C (350°F) for 80 minutes (or at 150°C / 300°F for 150 minutes).
Switch the oven to the grill (broil) setting at 200°C (400°F) for the final 10 minutes to achieve a golden, crispy topping.
Remove from the oven and let rest for a few minutes until warm before serving.