Potato and Zucchini Casserole

INGREDIENTS

300g of small potatoes, cut into halfand boiled  half way through
1/2  cup of cherry  tomatoes
3 medium fresh tomatoes, chopped
1 large onion, sliced
1 small red bell peppers, sliced
5 small zucchini (courgette), sliced
1 tsp of paprika
1 tsp of thyme
2 bear leaves
1 tsp of garlic powder
1 tsp of fennel seeds
2 tablespoons of oil
Salt to taste

Preparation

The idea of boiling potatoes halfway through is for the other vegetables not to be overcooked while baking.
Once everything is washed, cut, boiled,chopped or sliced, place in a casserole dish, season with herbs, mix well and place  in oven. Let it cook for 20 to 25 minutes at 230 degrees stirring halfway through let it cook until all the vegetables are tender (sometimes it depends with your oven).
Take out stir again and serve.