Greek-Style Oven Baked Vegetables | Cruise Scoop

Ingredients

• 4 Yukon gold potatoes (medium), peeled and thinly sliced into rounds (about ⅛-inch / ¼ cm thick)
• 2 zucchini (small) thinly sliced into rounds (about ⅛-inch / ¼ cm thick)
• 2 red onions (small) thinly sliced into rounds (about ⅛-inch / ¼ cm thick)
• 1 eggplant (long thin) sliced into rounds (about ⅛-inch / ¼ cm thick)
• 3 tomatoes (medium) sliced into rounds (about ¼-inch / ½ cm thick)
• 2 tsp fresh oregano (or ½ tsp dried oregano)
• 1 tsp fresh rosemary (or ¼ tsp dried rosemary)
• 1 tsp fresh thyme (or ¼ tsp dried thyme)
• 2 tsp fresh chopped Italian parsley
• 2 garlic cloves, minced
• 10 tbsp crushed tomatoes (canned, no-salt added)
• 4 tbsp extra virgin olive oil (Greek if possible)
• Kosher salt and fresh black pepper