Cut the onions into thin slices and place a
layer of them at the bottom of the casserole dish.
Add a second layer of tomateos cut into
slices, distributed with peppers cut into strips.
Natural vegetable casserole with olive oil.
Then put two layers of sliced courgette.
Sandwich it with another
layer of both onion and tomato and season with oregano, laurel and one
or two cloves of garlic.
Cook on a medium heat with the casserole dish uncovered so that some of
the juices that come out from the vegetables evaporate.
To finsih off, add the
olive oil from Lower Aragón.