1 (15 oz.) can diced tomatoes (Hunts makes a "grilled" version; very nice for this recipe)
2 medium onions
2 bell peppers (your choice of colors)
4 to 6 medium russet potatoes
4 hearty scallion stalks
4 garlic cloves (or less; I love garlic!)
1/2 cup shredded Parmesan cheese
extra virgin olive oil (EVOO)
salt and pepper, to taste
fresh basil, oregano, rosemary (you can substitute fresh herbs with dried ones; I use an "Italian seasonings" blend)

Preheat oven to 450°F; gather your cooking supplies: cutting board, chop knife, 13x9-inch baking dish.

Chop, dice, and slice all your vegetables. I start with my onions, then toss them into an ungreased baking dish. You can either work one vegetable at a time, layering each one, or mix them all together. Mixing them gives the dish a more colorful look, especially if you have different colored bell peppers. As for the garlic, skin the cloves, and throw them in with the rest of the vegetables. Toss generously.

Once you have chopped all your vegetables and added them to your baking dish, and drizzle generously with olive oil. Sprinkle with salt and pepper (I like to use Kosher salt here, or any other large rock salt), and add your fresh or dried herbs to it.

Gently pour diced tomatoes (with juice) over the top of your vegetables and sprinkle with shredded Parmesan (you can also use grated cheeses - I think the shredded looks cool).

Cover with foil, and put in the hot (450°F) oven for 50 minutes. Your cooking time may vary, depending on your oven.

VARIATIONS:

Part of my recipe includes starting with all raw vegetables. I think this gives the overall dish a clean, crisp, and healthy feel to it. However, if you prefer your vegetables a little less crisp, you can start by sautéing your onions and peppers, and then adding them to the bake dish.

You can also alter this by mincing your garlic. I love how the cloves get soft and brown as they bake, then offer generous surprises when an unsuspecting eater bites into one.

Submitted by: Hannah Rose