Greek Caponata

Ingredients:

1 (14.5-ounce) can fire roasted diced tomatoes (I use Muir Gold)
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges (seeded)
1 red onion, peeled and cut into 1-inch wedges (or mini-red onions are even prettier)
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
2 handfuls pitted kalamata olives
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/4 feta cheese
4 to 6 slices grilled sourdough bread, optional for main dish

Directions:

Preheat the oven to 400 degrees F.

Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

Remove from oven and sprinkle with feta cheese.

Brush bread with olive oil and rub with garlic. Grill.

Serve alone as a side, or with grilled sourdough bread for a main dish.