Roasted Vegetables Briam
Ingredients
- 1⁄2 cup extra-virgin olive oil
- 2 medium Yukon Gold potatoes, cut crosswise into 1⁄4″ slices
- Kosher salt and freshly ground black pepper, to taste
- 3⁄4 cup canned crushed tomatoes
- 4 sprigs fresh oregano
- 4 cloves garlic, roughly chopped
- 2 small eggplants, cut crosswise into 1⁄2″ pieces
- 2 small zucchini, cut crosswise into 1⁄2″ pieces
- 1 medium white onion, cut into eighths
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