Instructions
Step 1: Prepare the Vegetables
Preheat the oven to 300°F. Peel the pepper, remove the seeds, and cut into eight equal slices. Peel and wash the fennel, the zucchini, and the eggplant, and cut them into slices 1/8 inch thick. Spread all of the vegetables in a baking dish, and season with salt. Drizzle with four tablespoons of olive oil, and sprinkle with a bit of Espelette pepper. Bake for 20 minutes.
Step 2: Prepare the Tomato, Romaine, and Bread
Meanwhile, wash the tomato and cut into slices. Separate the leaves of the romaine, and wash them. Peel the garlic clove. Rinse the basil, dry it, and remove the leaves from the stems. Toast the bread, then rub with the garlic.
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