Source: Created and sent in by Annalisa (Arizona)
Ingredients:
  • 4 large sweet potatoes
  • 16 small russell potatoes (or about 6-8 large) 
  • 1 large tomato
  • 1 very large onion
  • 3 large bell peppers
  • 2-4 large zucchini
  • 1 (16 oz) can garlic, herb, and oregano seasoned diced tomatoes, drained
  • 2 balsamic vegetable marinade packages

Directions:
  1. Wash all vegetables. Peel and chop all potatoes into medium-sized chunks. Chop tomato and onion. Cut bell peppers into 1/2 inch pieces. Cut zucchini into coin slices. Put all vegetables into a large bowl.
  2. Prepare marinade according to package directions, and pour over vegetables. Stir to coat.
  3. Place bowl in fridge and let marinade for at least 30 minutes--or longer for maximum flavor--stirring every 10 minutes.
  4. Preheat oven to 350. Spread vegetables (and any left-over marinade) evenly in a very large casserole dish. Place on middle rack in oven and cook for about 1 1/2 to 2 hours--or until all vegetables are tender and golden brown--stirring every 15 minutes.
  5. Let cool 5 minutes before serving. Enjoy!
Yield: 8-10 servings
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