Mediterranean Vegetable and Salami Bake

1Preheat your oven to 200°C (400°F).

2In a large mixing bowl, combine the diced tomatoes (4 medium), sliced bell peppers (2), thinly sliced potatoes (3 medium), and sliced onion (1 large). Add the minced garlic (2 cloves), dried oregano (1 teaspoon), dried basil (1 teaspoon), red pepper flakes (½ teaspoon), salt, and pepper. Drizzle with olive oil and toss everything together until well coated.

3In a baking dish, layer half of the vegetable mixture evenly on the bottom. Then, layer half of the salami (200 g) slices on top of the vegetables. Repeat with the remaining vegetables and salami (200 g), finishing with a layer of salami (200 g) on top.

4Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes (3 medium) are tender and the top is slightly crispy.

5Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.