Mediterranean-Inspired Vegetable Dish

I made this dish once in a big pan for myself and 4 friends while doing outdoor maintenance at a camp. We ate the whole pan in one sitting and so did my family of 4. It's absolutely delicious! Very simple. Just chop, bake, and you are done! (Feel free to adjust portion size according to your needs. It's a very forgiving dish)
Cooking time is 2.5 hours prep time is probably about 20 mins.

Ingredients:
1 onion
2 russet potatoes
2 large tomatoes
7 smaller zuccinis or 2 large ones (the one in my pictures are the little ones)
6 large cloves of garlic
1 can of diced tomatoes

Spices to your taste:
Salt
Cumin
Pepper
Oregano
Olive Oil

Prep:
- Preheat oven to 400 degrees F.

- Begin by slicing up all your fresh veggies. You want them to be approximately the size of the zuccini. So if you are using the small ones, I halved the potatoes and tomatoes so that when layering they are about the same size

-Once you have everything chopped and prepped, grease the bottom of a large Pyrex with about 2 Tbsps of olive oil and dust with a mixture of the spices above. Throw about a 3rd of the garlic slices in the bottom randomly

-Begin layering your dish vertically. I tried doing the stacks horizontally however it only prolongs the cooking time. You want to make sure that the potatoes are beside a veggie that is moist (ie, a zuccini or tomato because they give off the most water when heated). Ordering doesn't matter, just layer 3 columns down the length of the Pyrex.

-If you have any extra veggies, just squeeze them in any where, even throw them on top. As you can see, mine is very haphazard but it was still delicious!

- After your veggies are in, sprinkle the rest of the garlic on top. Then open the canned tomatoes and spread them over top as well, (including and especially the juices!), add about half a cup of water as well.

- Top with more spices. I put a generous amount of oregano, cumin, and pepper for more of a kick. and just a touch more salt.

- Cover with aluminum foil (always shiny side down), and put in the oven for about 2 hours. Check on it after two hours, if the potatoes are soft and cooked through, uncover for another 30 minutes so that all the extra water is evaporated and the flavors become more pronounced.

-Enjoy with a bowl of white rice!