Baked young potatoes and zucchini with tomatoes and seasonings.
Peal and cut the potatoes. Wash the zucchini and slice into thick rings. Cut the tomato into smaller pieces.
Season with salt, pepper and grated ginger.
Add two to three tablespoons of oil. You can use your regular oil, or seasoned oil, like the for keeping dry tomatoes.
Cover with aluminum foil and seal well. Place in the oven and bake for 30 minutes at 180C. When the vegetables are tender, remove the foil and bake for another 10 minutes.