Gather together the vegetables planned for this dish.
In a baking or roasting pan, place vegetables comfortably close without squashing. Tomatoes and smaller "bell" peppers should be placed standing on end, while eggplants, zucchini, potatoes, and larger green peppers should be placed lengthwise
The number of vegetables should be based on those you like best and how many fit in the pan.
- Rinse tomatoes.
- Trim stems off peppers. Slice off the top and clean out seeds. Set the top aside (to use as a cap).
- Trim both ends of the zucchini to remove discolored areas. Save top stem (for grating).
- Trim stem end of eggplant, and cut into the pulp. Set the top end aside (for grating).
- Peel the potatoes, if using. Slice a piece off the potato lengthwise and set aside (to use as a cap).
Rinse all vegetables well.