Eggplants and courgettes cut medium-thick slices, carrot - thin strips, mushrooms - sliced, cleaned peppers into squares. Eggplant add salt and drain bitter juice. Courgettes, carrots and peppers to add salt to soften, then drain the water. All vegetables are baked on hot plate or cast iron pan on both sides. Lining up in a large bowl mixing, each layer sprinkle with oregano, crushed garlic and chopped parsley and pour the sauce. The appetizer was allowed to sit 30 minutes in the refrigerator. Serve with toast.