Oven-roasted Mediterranean vegetables with garlic, oregano, and plenty of heart-healthy olive oil.
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Preheat your oven to 400°F (200°C).
In a large roasting pan or deep baking dish, combine the sliced potatoes, zucchini, eggplant, and onions.
Add the minced garlic, dried oregano, salt, and pepper to the vegetables.
Pour the crushed tomatoes and the olive oil over the vegetables, then toss everything thoroughly with your hands to ensure an even coating.
Spread the vegetables out evenly in the pan and cover tightly with aluminum foil.
Bake in the preheated oven for 60 minutes.
Remove the foil and bake for an additional 20-30 minutes until the vegetables are tender and the excess liquid has evaporated.
Garnish with fresh parsley and optional feta cheese before serving warm or at room temperature.
