Caponata-Delicious Roasted Vegetables

Submitted by Nadia Melkowits

"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: 50mins
• Ingredients: 13
• Yields: 3 slices/ Tbs spoons
• Serves: 6

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.