Vegetable Rillettes

• 3 medium zucchini
• 2 medium eggplants
• Olive oil, for drizzling
• 1 pinch</

Halve the zucchini and cut the eggplants lengthwise into eighths. Place them on a baking sheet, drizzle with olive oil, and season with 1 pinch each of salt and pepper.

Remove the stems from the tomatoes, quarter them, discard the seeds and juice, retaining only the flesh. Add them to the baking sheet.

Trim the onions, reserving half. Quarter the bell pepper, removing seeds and