Cooking Steps

1. 

   Step1:Main materials are read

2. 

   Step2:Cut off the hard ends of the corn. Cut it into edible sizes. Put it in boiling water with a little salt and boil for 1520 minutes. Remove and set aside

3. 

   Step3:Remove the base of the lantern pepper. Take out the pepper seeds in a bowl. Wash and cut the small tomatoes into two halves. Wash and cut the zucchini and eggplant into thick slices for use

4. 

   Step4:Stuff thyme, rosemary and crushed garlic into bell pepper. Season with salt and pepper. Sprinkle with olive oil

5. 

   Step5:Put the zucchini slices, eggplant slices and tomatoes in a large bowl. Add olive oil, roughly cut thyme, rosemary and garlic, and add salt and pepper to taste and marinate

6. 

   Step6:Preheat the oven to 160 degrees. Put the pickled vegetables, bell pepper and corn into the oven. Bake for 1218 minutes under the fire above

7. 

   Step7:Take it out of the oven, sprinkle some salt and pepper, and dip the yogurt in the sauce.