Ingredients
Vegetables
- 2 medium zucchini, sliced into ¼-inch rounds
- 2 medium sweet potatoes, thinly sliced
- 2 medium red beets, peeled and thinly sliced
- 2–3 Roma tomatoes, sliced
- 1 large yellow onion, thinly sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
Topping
- ½ cup crumbled feta cheese
- ¼ cup dried cranberries
- 2 tbsp grated Parmesan, optional
- 1–2 tbsp fresh parsley
- Fresh rosemary or thyme for garnish
Optional glaze
- 1 tbsp honey or maple syrup
- 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C). Lightly oil a large round or oval baking dish.
- Wash and thinly slice the zucchini, sweet potatoes, beets, tomatoes and onion.
- In a bowl, combine olive oil, garlic, thyme, rosemary, paprika, salt and black pepper.
- Add the sliced vegetables and gently toss until coated.
- Arrange the vegetables upright in alternating rows, slightly overlapping each slice to create the colorful layered appearance.
- Cover tightly with foil and bake for 30–35 minutes.
- Remove the foil and continue baking for 15–20 minutes, until the vegetables are tender and the edges are nicely browned.
- Sprinkle feta, cranberries and Parmesan over the top.
- If using the glaze, mix honey/maple syrup with balsamic vinegar and drizzle lightly over the vegetables.
- Return to the oven for 5–7 minutes until the cheese is warmed and lightly golden.
- Garnish with fresh rosemary and parsley. Rest for 5–10 minutes before serving.
Nut & Allergen Information
- Nuts: None required
- Peanuts: None
- Eggs: None
- Dairy: Yes — feta and optional Parmesan
- Gluten: Naturally gluten-free; check packaged ingredients
- Soy: None normally
- Sesame: None
- Honey: Optional; use maple syrup for a vegan version
Vegan option: Replace feta and Parmesan with a dairy-free cheese or nutritional yeast.
Approximate Nutrition
Per serving, without optional Parmesan/glaze:
- Calories: ~250 kcal
- Protein: ~6 g
- Carbohydrates: ~35 g
- Fat: ~11 g
- Fiber: ~7 g
- Sugar: ~13 g
- Sodium: ~500 mg
Nutrition varies with vegetable size, olive oil and cheese amounts.
Q&A
Can I use different vegetables?
Yes. Carrots, butternut squash, yellow squash, eggplant and bell peppers work very well.
How do I get the vegetables evenly cooked?
Slice the harder vegetables—especially beet and sweet potato—very thinly, around ¼ inch, so they cook at the same rate as zucchini and tomato.
Can I prepare it ahead?
Yes. Assemble the vegetables several hours ahead, refrigerate covered, then bake when ready.
Can I leave out the feta?
Absolutely. The vegetables are flavorful without it, or use goat cheese for a stronger creamy flavor.
Why cover it with foil first?
It traps steam and helps the dense vegetables become tender before uncovering them for browning.
Can I use frozen vegetables?
Fresh vegetables are recommended because frozen vegetables release extra water and can make the dish soggy.
What can I serve with it?
It works beautifully as a vegetarian main with crusty bread, rice or quinoa, or as a side dish with roasted chicken or fish.