Greek Caponata (Oven Roasted Vegetables)

By GrandmaFred

Oven Roasted Vegetables

Ingredients

• 1 14.5 oz. can diced tomatoes with juice
• 2 zucchini, cut into 1 inch rounds
• 2 summer squash, cut into 1 inch rounds
• 2 tomatoes, cut into wedges
• 1 large Japanese eggplant, cut into 1 inch rounds
• 1 red onion, peeled & cut into 1 inch rounds
• 1 potato, peeled and cut into 1 inch cubes
• 3 garlic cloves, minced
• 1/4 c. extra-virgin olive oil
• 1 1/2 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. dried oregano
• 4-6 slices toasted sourdough bread (optional)

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Pour the canned tomatoes into a 3 1/2 qt. baking dish and spread to cover the bottom.

In a large bowl, combine the remaining ingredients (except bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer.

Cover the baking dish with foil and bake at 400 degrees for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30-40 minutes.

Serve alone as a side dish or over toasted bread as a main dish.