Preheat the oven to Gas Mark 4, 180°C (350°F).
Wash the vegetables, then cut them into slices of the same thickness.
Arrange them in an ovenproof dish, alternating slices of potato, tomato, courgette, onion, etc. Sprinkle with chopped garlic.
Season with salt and pepper. Sprinkle with olive oil and some of the fresh chopped herbs and mustard seeds.
Cook in the oven for about 1 hour and 15 minutes, covering the dish with a sheet of aluminium foil for the first 45 minutes.
Use the tip of a knife to check that the vegetables are cooked and extend the cooking time by 15 minutes if necessary.
Sprinkle with the remaining fresh herbs just before serving!
Credit: recipe by AnneCé Bretin.
