Greek Roasted Vegetable Briam with Feta

Instructions

1. 1

   Heat the oven to 425°F. Slice the potatoes thin (1/4 inch) and cut the zucchini, eggplant, pepper, and onion into bite-size pieces.

2. 2

   Toss everything in a 9x13 pan with the crushed tomatoes, minced garlic, oregano, oil, 1 tsp salt, and pepper.

3. 3

   Roast 30 minutes, stirring halfway, until the potatoes are tender and the edges brown.

4. 4

   Lay slices of feta over the top for the last 5 minutes so they soften.

5. 5

   Serve hot with crusty bread to mop up the juices.