Roasted Vegetable Bake

By TPMay

Ingredients

• 2 zucchini, cut into 2" cubes
• 3 large potatoes, cut into 2" cubes
• 1 eggplant, cut into 2" cubes
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 2 tablespoons dill weed
• 2 tablespoons mint
• 2 tablespoons parsley leaves
• 1 can diced tomatoes, 14 oz.
• 1/2 can tomato paste, 8 oz.
• 1/2 cup olive oil
• 1/2 teaspoon salt
• freshly ground black pepper

Preparation

Step 1

Preheat oven to 400° F. Place vegetables in a large baking pan. In a separate bowl, mix tomatoes, tomato paste, herbs, olive oil, salt and pepper. Pour over vegetables in the baking pan and gently toss to coat.
Bake for about 1 hour or until all vegetables are tender. Check after 45 minutes. Add water if vegetables seem dry. (Liquid should be absorbed when done.)