Ingredients for 6 servings:
1. 12 -14 ounces tomato puree
2. 2 zucchini, cut into 1-inch rounds
3. 2 summer squash, cut into 1-inch rounds
4. 2 tomatoes, cut into wedges
5. 1 large eggplant, cut into 1-inch rounds
6. 1 red onion, peeled and cut into 1-inch wedges
7. 1 potato, peeled and cut into 1-inch cubes
8. 10 ounces mushrooms
9. 5 garlic cloves, minced
10. 1/4 cup extra-virgin olive oil
11. 1 1/2 teaspoons salt
12. 1 teaspoon fresh ground black pepper
13. 1 teaspoon dried oregano
Directions:
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.