1) After washing all vegetables, cut zucchini and eggplant into 1.5cm thick slices with skin. Cut small potatoes and Brussels sprouts in half,
2) Cut sweet corn into 3cm thick slices. Slice half the lemon and keep the other half.
3) Boil the water in the pot. Put the potatoes into the pot and blanch for 3 minutes. Remove and drain.
4) Spread the tin paper on the baking tray, brush a layer of olive oil, then put all the vegetables on the tin paper, evenly sprinkle a layer of salt and black pepper,
5) Put in some lemon slices, pour in the lemon juice, and spray (or brush) a little oil at last.
6) Put it in the middle of the oven, bake at 220 ℃ for about 20 minutes. In the middle, you can turn it over according to the maturity of the dish.