Briami, Greek Roasted Vegetables

• 4 medium tomatoes, diced into 1-inch pieces
• 2 zucchini, peeled and diced into 1-inch pieces
• 1 medium onion, peeled and diced into 1-inch pieces
• 3 medium potatoes, peeled and diced into 1-inch pieces
• 1/2 head garlic, cloves smashed
• 2 ounces Parmesan cheese, cut into 1-inch chunks
• 1/2 cup extra virgin olive oil
• 1/4 cup water
• handful Herbs such as basil, thyme, oregano and lovage, roughly chopped
• Kosher salt and freshly ground pepper to taste

1. Preheat the oven to 425u0b0. Line an aluminum half-sheet pan with foil and spread out vegetables and chunks of cheese. Combine olive oil and water and herbs and then pour over all. Season with salt and pepper and toss until thoroughly coated. Place in oven and roast for up to an hour, stirring every so often, just to monitor that all is cooking evenly.

tomatoes, zucchini, onion, potatoes, garlic, parmesan cheese, extra virgin olive oil, water, handful herbs, kosher salt

Taken from food52.com/recipes/23346-briami-greek-roasted-vegetables (may not work)