By Stéphane Reynaud
1 casserole dish
Preheat the oven to 160°C. Rinse the vegetables.
Make a layer of coarse salt in a casserole dish, place the vegetables on top and cover completely with more coarse salt.
Bake for 1 hour 30 minutes. Leave to rest for 10 minutes.
Serve with a drizzle of olive oil.
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