2 white onions
2 ripe but firm tomatoes
Wash vegetables and leave them with their skin. Peel the onions. Cut all vegetables into thin slices and place alternately them in a baking dish in order to apreciate the three colors. Drizzle with Castillo de Canena Family Reserve Picual EVOO.
Bake in a preheated oven at 150 degrees until vegetables are done.
Remove from the oven and wáter with Castillo de Canena Family Reserve Picual EVOO again. Sprinkle with oregano and salt. Serve.