Heat a wide pan with oil and roast the potatoes and other vegetables separately, adding salt and pepper.

Roast until slightly crisp on the outside and soft inside, then set aside.

Heat a wide pan over low flame and add garlic.

Fry for 1-2 minutes until light brown, then add pureed tomatoes and salt.

Simmer for 4-5 minutes.

Add water and the corn flour mixture.

Cook until the sauce thickens.

Pour half of the sauce into the cooked pasta and mix well, then set aside.

Reserve the other half of the sauce for serving.

Crush garlic and mix with butter and Italian herbs.

Spread the garlic butter on one side of each bread slice.

Heat a skillet with butter and place the bread for toasting on low flame.

Sprinkle cheese on top of the bread.

Close the pan for 1 minute, or until the cheese melts.

Remove the garlic bread and set aside.

Grease the sizzler pan with butter and line it with cabbage leaves.

Place the pan on the gas stove over low heat.

Arrange the roasted vegetables and pasta in the sizzling pan.

Heat the remaining pasta sauce and pour it over the pasta.

Add a 1/2 teaspoon of melted butter on the sides of the pan.

Add the garlic bread to the pan.

Carefully lift the sizzler pan and place it on the wooden board.

Serve immediately.