in Recipes, Side Dishes, Vegan, Vegetarian

2 large potatoes, peeled, medium dice
2 zucchini, medium dice
1 eggplant, peeled, medium dice
1 large onion, medium dice
2 tomatoes, medium dice
1 tablespoon water
¼ cup extra virgin olive oil, divided
2 teaspoons oregano
1 teaspoon mint
2 teaspoons salt, divided
Black pepper

  1. Place large roasting pan in oven and heat oven to 475°F. Toss potatoes and onion in 2 tablespoons oil, herbs, 1 tablespoon water, salt and pepper in a large bowl, mixing to coat well. Spread veggies on pan and roast 20 minutes.
  2. Toss zucchini, eggplant, tomatoes, and remaining salt in remaining oil and add to potatoes. Mix well using a spatula. Continue roasting another 20-30 minutes and stirring a few times during roasting until vegetables are nicely browned and tender.