Vegetable "Eden"

Slice the carrots and zucchini into thin rounds so they bake evenly.

Cut the onion into quarter-rings, the tomato into rounds, and the pepper into thin strips.

Grease a baking dish with oil and layer the vegetables: carrots first, followed by onion, zucchini, pepper, and tomatoes on top.

Season each layer lightly with salt and pepper.

Bake at 200°C (400°F) for 15–20 minutes. Check for doneness with a knife—it should easily slide all the way to the bottom.

While the vegetables are in the oven, prepare the custard. Whisk the eggs, add the milk, salt, and pepper, and whisk again.

Chop the herbs and coarsely grate the cheese.

Take out the vegetables, top with the herbs, pour the egg and milk mixture over them, and sprinkle with cheese.

Return to the oven for 5–7 minutes. As soon as the custard sets and the cheese melts, take it out.