Caponata-Delicious Roasted Vegetables

This is one of my very favorite roasted vegetable dishes. It is great as a side dish or served as an appetizer. Sometimes I add crumbled feta cheese and minced parsley after I pull it out of the oven and top it on a sliced hard crusted bread.

• Ready In: 50 mins
• Serves: 6
• Yields: 3 slices/ Tbs spoons

Ingredients

• 12 -14  ounces tomato puree
• 2  zucchini, cut into 1-inch rounds
• 2  summer squash, cut into 1-inch rounds
• 2  tomatoes, cut into wedges
• 1  large eggplant, cut into 1-inch rounds
• 1  red onion, peeled and cut into 1-inch wedges
• 1  potato, peeled and cut into 1-inch cubes
• 10  ounces mushrooms
• 5  garlic cloves, minced
• 1⁄4 cup  extra-virgin olive oil
• 1 1⁄2 teaspoons salt
• 1  teaspoon fresh ground black pepper
• 1  teaspoon dried oregano

Directions

1. Preheat the oven to 400 degrees F.
2. Spread the tomato paste onto a 3 1/2-quart baking dish to cover the bottom. In a large bowl combine the remaining ingredients. Toss to coat. Pour the vegetables over the tomato paste in an even layer. Cover the baking dish with a lid or foil and bake for 20 minutes. Remove the lid/foil and bake until the edges of the vegetables are golden, about 40 minutes.