Caponata-Delicious Roasted Vegetables

• 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

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.

tomato puree, zucchini, summer, tomatoes, eggplant, red onion, potato, mushrooms, garlic, extravirgin olive oil, salt, fresh ground black pepper, oregano

Taken from www.food.com/recipe/caponata-delicious-roasted-vegetables-465082 (may not work)