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
- 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.
- 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.