Baked vegetables in roasted red pepper and tomato sauce

Cut the zucchini, skin on, into thick half moons so it does not get mushy.

Halve the peeled potatoes and cut them thinner so they cook soft; put in the pan with the zucchini.

Cut the bell peppers around the seeds and slice thinly; add to the pan.

Halve the onion and slice into thin half moons; add to the pan.

For the sauce, put a 15 oz can of diced tomatoes, 3 jarred roasted red peppers, about 1 tsp sugar, 1/2 tsp salt and black pepper in a blender; add a second can of diced tomatoes, a little more sugar and salt.

Blend until smooth and taste.

Pour the sauce over the vegetables. Add a quarter to a third cup olive oil, 1 to 2 tsp dried oregano, a heavy pinch of crushed red pepper flakes, 1 to 2 tsp salt and more black pepper; mix with clean hands.

Cover with aluminum foil and bake in a preheated 400F oven about 45 minutes.

Uncover and bake another 20 to 30 minutes, until the potatoes are fork tender and the sauce has thickened a little.

Optional: mix and turn the broiler on for the last five minutes or so for more color.

This big batch, sharing the oven with a leg of lamb, took about two hours in all; allow an hour and a half to two hours for a big batch.

Serve with big chunks of feta drizzled with olive oil and sprinkled with oregano.