Traditional Greek Roasted Vegetables

INGREDIENTS

• 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
• 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
• Salt and pepper
• 2 tsp/ 3.6 g dried oregano
• scant 1 tsp/1.2 g dried rosemary 
• 1/2 cup/ 35 g chopped fresh parsley
• 4 garlic cloves, minced
• Early Harvest Greek extra virgin olive oil
• 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
• 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you’ll want to cut the onion in half first, and then slice)

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Place a rack in the middle.
2. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
3. Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
4. ................
5. Please visit https://www.themediterraneandish.com/ to view next steps.