Ingredients

6-8 Medium Sized potatoes 1 thin zucchini 2 carrots 4-5 onions 8-10 spring onion leaves 1 tsp oregano ½ tsp rosemary 1 tbsp parmesan cheese 2 tsp olive oil ¼ tsp black pepper Salt, to taste For sauce: 250 gms tomatoes ¼ tsp garlic paste ¼ tsp red chilli flakes ½ tsp oregano 1 tsp oil 1 tsp sugar ½ tsp salt  

Method:

1. Peel and slice potatoes thinly about ¼” thick. Soak them in salted water. 2. Cut all other vegetables into round slices. 3. Heat oil and sauté the vegetables. Sprinkle salt, black pepper, oregano and rosemary and toss them. 4. Turn off the flame and sprinkle parmesan cheese. 5. Dry the potato slices and bake them for 10-12 minutes at 200 degree. 6. To serve, take a potato slice and arrange a slice of each vegetable. Tie the bundle together with spring onion leaves. For tomato sauce: 1. Blend tomatoes in a blender. 2. Heat oil in a pan and add garlic paste, red chilli flakes and tomato puree. 3. Boil for 3-4 minutes. Add rest of the ingredients. 4. Serve with the bundles