A recipe from family friend Nancy Griffin of Thomaston, Maine.
Chop up your choice of vegetables to bite-sized chunks: potatoes, eggplant, cauliflower, summer squash, peppers, onions, leeks, etc. toss with olive oil, oregano and basil. Add lots of garlic, coarsley chopped, and 1 can of tomatoes. Bake at 350° until vegetables are soft. Serve hot, topped with feta cheese.