Roasted Vegetables with Boiled Egg

Chop the tomatoes, bell pepper, hot pepper and cherry tomatoes and crush the garlic.

Cook the vegetables in a hot pan with salt and black pepper until softened and lightly charred.

Boil the eggs, then peel and halve them.

Spread the roasted vegetables on a plate, top with the boiled eggs and olives, drizzle with olive oil and serve.