Makes 4-6 servings. Difficulty
2 zucchini, sliced 2 Italian eggplant, sliced 2 yellow squash, sliced 1 small green bell pepper, diced 1 large tomato, sliced 1 large potato, sliced lengthwise then sliced crosswise into thin slices 1 Tablespoon fresh oregano, chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cumin 1/4 teaspoon Hungarian Paprika 4 Tablespoons olive oil plus more for the bottom of the pan
Preheat the oven to 350°F.
Drizzle olive oil over the bottom of a 10x13 baking dish. Line the bottom of the baking dish with tomato slices.
In a large bowl, combine the potato slices, zucchini, Italian eggplant, squash, and green peppers; mix gently. Add the fresh oregano, salt, freshly ground black pepper, cumin, paprika and 4 tablespoons olive oil. Mix thoroughly to coat all the vegetables. Pour the vegetable mixture over the tomatoes in the baking pan. Spread the mixture so that it forms an even layer.
Cover the baking pan with aluminum foil. Bake for 45 minutes. Remove the foil and bake for another 35 minutes or until done.
This recipe was contributed by Guest Chef, Dimitrios Douros (Glutenfreeda.com Member!).