Greek Caponata

Growing up, my dad always had a garden that produced enough zucchini and squash to kill a small horse. If you're looking for a great way to get your veggie fix (and perhaps use the overabundance from your summer stash), this Greek Caponata is it. I served this as a main dish (probably to Matt's dismay) for dinner, but it would also work as a great side. I'm thinking with grilled fish.

A word to the wise: make sure you cut your potatoes smaller than the rest of the vegetables, or they won't cook through. Or, if you're worried about that, you can leave them out entirely and double up on your bread.

Other than those pesky potatoes, this dish is beyond easy, and it makes enough to have leftovers for a couple of days.

Greek Caponata [adapted from Giada's recipe]
-1 14.5-ounce can diced tomatoes with their juice
-2 zucchini, cut into 1-inch rounds
-2 summer squash, cut into 1-inch rounds
-2 tomatoes, cut into wedges
-1 large Japanese eggplant, cut into 1-inch rounds
-1 red onion, peeled and cut into 1-inch wedges
-1 potato, peeled and cut into 1/2-inch cubes
-3 garlic cloves, minced
-1/2 cup extra-virgin olive oil
-1 1/2 teaspoons salt
-1 teaspoon freshly ground black pepper
-1 teaspoon dried oregano
-4 to 6 slices French baguette

1. Preheat the oven to 400 degrees F.

2. Pour the canned tomatoes into a casserole dish and spread to cover the bottom.

3. In a large bowl combine the remaining ingredients (excluding the bread and only 1/4 cup of the olive oil). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Drizzle the remaining 1/4 cup of olive oil over the vegetables. 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.

4. Serve with a few slices of bread.