Greek caponata

Tomatoes, canned diced with juices	14.5 ounces
Zucchini, cut into 1-inch rounds	2
Squash, cut into 1-inch rounds	2
Tomatoes, cut into wedges	2
Japanese eggplant, cut into 1-inch rounds	1
Red onion, peeled, cut into 1-inch wedges	1
Potato, peeled, cut into 1-inch cubes	1
Garlic, minced	3
Olive oil, extra virgin	¼ cup
Salt	1 ½ teaspoons
Pepper, freshly ground	1 teaspoon
Oregano, dried	1 teaspoon

1. Preheat oven to 400°F.
2. In a 3 ½-quart baking dish, pour and spread tomatoes to cover the bottom.
3. In a large bowl, combine remaining ingredients; toss to coat.
4. Pour vegetables over the tomatoes in an even layer.
5. Cover the dish with foil, and bake for 20 minutes.
6. Remove the foil, and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

Serve as side, or over sourdough bread as the main course.

Variation: Double the amount of garlic, and substitute oregano with freshly chopped thyme.

Recipe by Giada De Laurentiis, posted on FoodNetwork.com.