Cut all vegetables into slices, eggplant and zucchini into slices about 1 cm. approx., onions and tomatoes a little thinner.

Build stacks alternating vegetables.

Season with salt and pepper.

Place on a baking sheet with some smoked dry garlic above, a bay leaf and a drizzle of olive oil.

Bake in hot oven until vegetables are golden.

Serve with a cream made with cashews, lemon juice, salt and pepper.

Cut sweet potatoes with mandoline slicer.

Arrange in a baking sheet with a drizzle of olive oil.

Sprinkle sugar and salt and bake for ½ hour or until edges are golden brown.

Serve with toasted seeds on top.