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-inch cubes |
3 garlic cloves, minced |
1/4 cup extra-virgin olive oil |
1 1/2 teaspoons salt |
1 teaspoon freshly ground black pepper |
1 teaspoon dried oregano |
4 to 6 slices toasted sourdough bread, optional for main dish |
