Layered Roasted Vegetables With Parmesan
Author: 
Recipe type: Vegetable Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
these simple layered roasted vegetables will add a little bit of fancy to your next meal.
Ingredients
  • 2 large (or 3-4 small) red potatoes, washed and cut into ¼ inch slices
  • 1 small rutabaga, halved and then halved again, cut into ⅛ inch slices
  • 3 large beefsteak tomatoes, cut into ¼ inch slice
  • 1 medium onion, cut into ¼ inch slices
  • 2 medium-large zucchini, cut into ¼ inch slices
  • 3 tablespoons olive oil divided
  • 2 large cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ½ cup shredded Parmigiano Reggiano cheese
Instructions
  1. Preheat oven to 375 degrees. Add 1½ tablespoon to a large cast iron skillet or baking dish. Layer vegetables in a repeating pattern, drizzle with 1½ tablespoons olive oil, sprinkle with garlic, salt, pepper and dried herbs. Cover with foil and bake for 35 minutes. Remove foil, sprinkle with parmesan cheese, cover with foil again and bake for another 25-30 minutes. Remove foil for the last 5 minutes and make sure potatoes and rutabaga are tender before removing. Let sit for ~10 minutes.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/layered-roasted-vegetables-with-parmesan/