3 green Zucchini, washed and cut into 1/2 inch thick slices
2 large eggplants, washed and cut crosswise into 1/2 inch thick slices
4 large white potatoes, peeled, and cut crosswise into 1/4 inch thick slices (I actually substituted with sweet potatoes once and it added a sort of twist to the taste-- I like it a lot! Maybe experiment. But here in Greece yams are out of season right now)
3 garlic cloves sliced thin
1 large sweet onion, peeled and cut into large wedges
2 large tomatoes, peeled and quartered
1/2 cup extra virgin Olive Oil
1/4 cup water
1 tbsp oregano
Add sea salt and pepper to taste
1. Preheat the oven to 420 degrees F.
2. Put vegetables in a large metal baking pan. Pour water, oil, and herbs on top and season with salt and pepper. With your hands, mix it all around evenly. Add more oil if it seems to dry. It seems like a lot of veggies, but they shrink in the oven!
3. Roast for a couple of hours or until the meat of the vegetables seem soft and brown nicely. (Mix around a couple times to make sure the bottom doesn't burn)
After a couple hours, remove and serve immediately!! SO yummy. Enjoy.