Moussaka with vegetables with yoghurt (Serves 4)

* 4 zucchini
* 2 eggplants
* 2 fresh red peppers
* 250 g mushrooms
* 1 sprig of leek
* 1 small hot pepper
* 300 g yoghurt
* 3 eggs
* 40 g grated Parmesan cheese
* 3 tablespoons oil
* 1 Tbsp chopped rosemary needles
* Ground pimet
* Ground nutmeg
* Salt and pepper

Clean and wash vegetables. Then chop pepper, zucchini and eggplant and cut into thin slices, cut leek into rings, green pepper into strips and mushrooms into quarters.

Bake all the vegetables and then, in turn, to a lesser extent, a short in a little oil. then spread it into four or less a larger ovenproof baking pan.

Beat egg, mix them with yogurt and season with salt, steam, pimet, nutmeg and rosemary. Arrange vegetables in sauce. Then sprinkle Moussaka with Parmesan cheese and bake in preheated oven at 175 0C 25-30 minutes.