| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (14.5-ounce) can diced tomatoes with their juice
- 2 zucchini, cut into 1-inch rounds
- 2 summer squash, cut into 1-inch rounds
- 2 tomatoes, cut into wedges
- 1 large Japanese 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
- 3 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 4 to 6 slices toasted sourdough bread, optional for main dish
Instructions
- Preheat the oven to 400 degrees F.
- Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
- Serve alone as a side, or over toasted sourdough bread for a main dish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 497 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 10 g |
| Sugar | 16 g |
| Protein | 17 g |
| Cholesterol | 0 mg |
| Sodium | 1197 mg |
| Serving Size | 1 of 6 servings |
| Calories | 497 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 10 g |
| Sugar | 16 g |
| Protein | 17 g |
| Cholesterol | 0 mg |
| Sodium | 1197 mg |
Reviews
This recipe is so good. It is a great way to use the bounty of the summer garden. I did add some kalamata olives which I like and left out the potato. Used fresh tomatoes and reduced them instead of canned tomatoes. This recipe is going in my favorites
Delicious
Absolute love. Can’t wait to make it again.
We make this recipe at our university cafeteria. We find that it is easy to make, tastes great, smells great, looks wonderful, and it is very versatile. We use leftovers to make baked ziti, pulse to make marinara or meat sauce, or serve it as a side dish. Thank you Giada!
I made this as a main dish so I added an extra potato. It was really good! Next time I would add more garlic and some other spices. We about half left over (just me and my husband) so I made some orzo and mixed in the veggies with some lemon juice, olive oil, dried basil and red pepper. The leftover orzo was even better!
This dish was soo yummy and I served it with a Salmon to the side would make it again .
Not my favorite and I usually love her dishes. The veggies were all soggy except for the eggplant and not tons of flavor .
We love this recipe! I leave out the potatoes and the bread, and just make the vegetables. It’s the tastiest roasted vegetable dish you’ll find! Sometimes I mix it up and use seasoned tomatoes on the bottom or add extra vegetables. If I can’t find Japanese eggplant (my store is unreliable for keeping that in stock), then I use regular and just cut it into smaller pieces. I do salt it, let it weep, rinse it and pat dry before adding it to the other vegetables, though. Japanese eggplant doesn’t need to have the bitters removed, but regular eggplant tastes better if you weep it a little. When I do that I reduce the salt in the overall recipe because the eggplant retains a little bit of the salt.
I’ve made this several times and I know I’ll be making it for years to come. We love it that much!
I’ve made this several times and I know I’ll be making it for years to come. We love it that much!
Very easy to make. I couldn’t find Japanese eggplant, so I used regular eggplant, added a little extra olive oil and seasonings, and it was delicious! Like a greek bruschetta. I did cut the vegetables a little smaller than called for so it was easier to top on the crostini.
It’s a good recipe, but not special. I would recommend smaller vegetable pieces if using for an appetizer topping (keep the same baking time. I baked 50% longer at the size the recipe calls for. Also use a 15 x 10 sheet pan (with some lip so you have room to toss ingredients. Very flexible as previous reviewers have mentioned.