Potato and Vegetable Gratin
Scrub and pat dry potatoes. Rinse all other vegetables and pat dry. Peel carrots and cut into slices. Halve bell peppers and remove seeds and ribs, cut into bite-sized pieces. Cut zucchini into slices. Cut fennel into quarters, remove hard stalk and cut into narrow strips.
Quarter tomatoes and remove seeds, cut into strips. Peel onion and cut into rings. Peel and press garlic through a garlic press. Rinse and halve beans. Combine vegetables with potatoes, onion, garlic and season with oregano, salt and pepper. Spread in a baking dish and drizzle with oil, place into a cold oven. Turn oven temperature to 220°C (approximately 425°F) and bake for about 50 minutes.
Garnish with chives and blossoms and serve.