INGREDIENTS • Extra virgin olive oil • Aromatic herbs to taste (thyme, rosemary, etc., ...) • Marine salt • Freshly ground black pepper Boiled or scalded vegetables: • 100 gr purple potatoes (optional), after cooked in half • 100 gr. Apionabo or fennel made from strips • 100 gr Carrots on sticks • 100 gr Pumpkin in dice • 100 gr. Diced Moniato For confit vegetable: • 10 small potatoes (after delivery) • 12 onions • 12 laminated tender garlic • 4 artichokes For the salted vegetables: • 100 gr of varied mushrooms Other Vegetables: • 8 raves quickly and coldly cool with umeboshi vinegar • 100 grams of beet (we will put whole and raw in the oven with skin) PREPARATION Put all the carved and precooked vegetables, and also the marked mushrooms, in the oven trays. Amanim with chopped herbs, virgin olive oil, salt and freshly ground pepper. Serve at a moderate temperature, about 160-180ºC for about 40 minutes or one hour. When finished cut the beet to grills. Add radishes with umeboshi, marinate with oil and serve immediately. You can also put these vegetables directly in the oven without precursors.