Created by Kchurchill5 on October 27, 2011
Step 1: Tomatoes ... After draining the tomatoes, use a fork right in the can and lightly mash them - but do not drain once you do that.
Step 2: Dressing ... Add the oil, vinegar, brown sugar, herbs, garlic, salt and pepper to a large bowl and mix well. Then add in the tomatoes and stir to combine.
Step 3: Vegetables ... Add all the vegetables to the bowl with the dressing and toss well to combine. Note: If you want to add tomatoes or other vegetables that cook quicker than the main dish. Toss them in the dressing as well, but set off to the side in a foil pouch or small pan to cook. They obviously will come out much sooner and then you can incorporate them in with the rest of the vegetables.
Step 4: Bake ... Oven at 400 degrees, and you will be baking on the middle shelf. I like to use a 13x9" pan lined with foil or parchment paper for easy clean up. Add the vegetables and make sure to spread them out well. You don't want them piled up. Bake 30-40 minutes until all the vegetables are tender and golden brown. Make sure to stir them half way through cooking.
Step 5: Serve ... ENJOY this nice twist of classic roasted vegetables.