Ingredients:
• 1 large potato, sliced into rounds
• 1 eggplant, sliced into rounds
• 1 zucchini, sliced into rounds
• 1 medium red onion, sliced into half-moons
• 1 large tomato, sliced into rounds
• ½ cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 (14.5oz) can tomato sauce
• 3 springs thyme
• 3 bay leaves
• 1 cup white wine or vegetable broth
• 1/2 cup chopped parsley
Directions:
• Preheat oven to 390°F .
• To a large mixing bowl, add the sliced veggies and drizzle with olive oil, add garlic, oregano, salt, and pepper. Give everything a toss so that the veggies are well seasoned.
• To a 9×13 inch oven-proof dish, add the tomato sauce and ½ cup of white wine/ vegetable broth. Then arrange the seasoned vegetables in rows.
• Add bay leaves and thyme.
• Tent foil the baking dish, and place in a preheated oven.
• Bake at 390°F (200°C) for 30 minutes, check if the potatoes are tender and remove the foil.
• Sprinkle with parsley and roast for 20 more minutes for the liquid to reduce and the vegetables to start browning.
• Place the dish under the broiler for 5 minutes to get the veggies to crisp up a bit.
• Allow to cool for 20 minutes.
