Caponata-Delicious Roasted Vegetables

1. Preheat the oven to 400 degrees F.

2. Spread the tomato paste onto a 3 1/2-quart baking dish to cover the bottom. In a large bowl combine the remaining ingredients. Toss to coat. Pour the vegetables over the tomato paste in an even layer. Cover the baking dish with a lid or foil and bake for 20 minutes. Remove the lid/foil and bake until the edges of the vegetables are golden, about 40 minutes.

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Nutrient	Quantity
Total fats	56.5635 g
Protein	12.1611 g
Carbohydrates	44.4321 g
Energy	689.5611 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4603 g
Water	706.2751 g
Aspartic acid	1.6454 g
Calcium, Ca	108.8166 mg
Lutein + zeaxanthin	581.3272 g
Fiber, total dietary	14.0126 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	2023.977 g
Niacin	13.9778 mg
Vitamin A, RAE	194.6172 g
Arginine	0.6681 g
Riboflavin	0.7339 mg
Tocopherol, beta	0.1041 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0097 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	4.0805 g
Sodium, Na	52.8533 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6847 g
Total lipid (fat)	56.5635 g
Manganese, Mn	1.7984 mg
Fructose	6.1374 g
Proline	0.4338 g
Fatty acids, total saturated 16:0	6.2348 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	0.0096 g
Choline, total	34.1589 mg
Sugars, total	18.703 g
Serine	0.5927 g
Fatty acids, total saturated 10:0	0.0011 g
Fatty acids, total saturated 18:0	1.1048 g
Vitamin B-6	1.4216 mg
Selenium, Se	18.5129 g
Ash	4.9414 g
Vitamin D	51.0291 IU
Fatty acids, total saturated 18:1 undifferentiated	38.6493 g
Pantothenic acid	4.8615 mg
Phenylalanine	0.4986 g
Copper, Cu	0.7692 mg
Betaine	0.8035 mg
Thiamin	0.2513 mg
Methionine	0.1439 g
Iron, Fe	3.6911 mg
Carbohydrate, by difference	44.4321 g
Phosphorus, P	473.2647 mg
Folate, total	111.4818 g
Tocopherol, gamma	1.3794 mg
Lycopene	11496.0222 g
Alanine	0.6642 g
Valine	0.5806 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	5.7007 g
Glycine	0.564 g
Carotene, alpha	451.7204 g
Glucose (dextrose)	12.3564 g
Fatty acids, total saturated 14:0	0.0007 g
Zinc, Zn	4.0904 mg
Isoleucine	0.462 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0053 g
Fatty acids, total polyunsaturated	6.1645 g
Fatty acids, total saturated 14:1	0.0004 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.7598 g
Tocotrienol, alpha	0.0642 mg
Vitamin A, IU	3860.3902 IU
Folate, DFE	111.4818 g
Tryptophan	0.0765 g
Vitamin C, total ascorbic acid	73.4134 mg
Phytosterols	154.7604 mg
Galactose	0.0049 g
Fatty acids, total polyunsaturated 18:1 c	0.022 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.0003 g
Campesterol	5.6699 mg
Tyrosine	0.326 g
Vitamin K (phylloquinone)	78.0405 g
Fatty acids, total saturated	7.6606 g
Histidine	0.2564 g
Fatty acids, total monounsaturated	39.57 g
Threonine	0.5474 g
Folate, food	111.4818 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	1.134 g
Cryptoxanthin, beta	0.645 g
Vitamin D2 (ergocalciferol)	1.134 g
Vitamin E (alpha-tocopherol)	10.3801 mg
Magnesium, Mg	123.4874 mg
Lysine	0.5853 g
Potassium, K	2125.5222 mg
Cystine	0.1231 g
Fluoride, F	11.0625 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Olive oil	0.25 cup	477.36	0	54
Potato	1	0	0	0
Tomato	2	80.4198	17.3796	0.8936
Mushroom	10 ounces	96.3883	19.2493	1.3891
Zucchini	2	4.62	0.6842	0.088
Tomato Puree	12 ounces	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
black pepper	1 teaspoon	5.773	1.4708	0.075
eggplant	1	0	0	0
Garlic Clove	5	22.35	4.959	0.075
red onion	1	0	0	0
summer squash	2	0	0	0