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.