READY IN: 1hr 35mins


  • 1 14 lbs gold potatoes, sliced into rounds, 1/8 -inch thick(about 3 medium)
  • 1 14 lbszucchini, sliced into rounds, 1/4-inch thick(2 to 3 zucchini)
  • 2teaspoonsdried oregano
  • 1teaspoondried rosemary
  • 12 cupparsley, chopped
  • 4garlic cloves, minced
  • 1teaspoonkosher salt (to taste)
  • 12 teaspoonpepper (to taste)
  • 2tablespoonsextra virgin olive oil
  • 28ouncesdiced tomatoes with juice
  • 1largered onion, halved, then sliced into rounds
  • 1teaspooncayenne pepper

  • Preheat oven to 400 degrees F. Place a rack in the middle.
  • Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
  • In a large round pan or skillet. Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
  • Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.).
  • If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
  • Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.).
  • Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil.
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