Recipes | Layered Vegetable Roast

Recipes | Layered Vegetable Roast

This is a summer favorite. With all of the zucchini and tomatoes that pop up and cravings for fresh veggies this is a good way to mix it up. I’ve had the base of this recipe for years, having found a version of it on pinterest, but over the years it’s evolved and changed several times to match our lifestyle. I hope you LOVE it.

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INGREDIENTS

2 Zucchini
4 Red or Purple Potatoes
4 Tomatoes
1 Lemon
1/2 - 1 White Onion
3 head chopped Garlic
Fresh Dill
Avocado Oil
Apple Cider Vinegar
Shaved Parmesan Cheese (optional)

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INSTRUCTIONS

Preheat oven to 375
Cover bottom of cast iron skillet with Avo Oil
Thinly slice all veggies to roughly the same width place each in it’s own bowl
Salt Tomatoes
Salt Potatoes + Drizzle with ACV
Chop Fresh Dill + Garlic and sprinkle 1/2 of each on the bottom of your skillet
Begin to layer the veggies, in no specific order
Once complete salt on top + Drizzle with Avo Oil + Add the remaining Dill and Garlic

Bake for 40 minutes
Add Shaved Parmesan to the top of dish
Bake for five more minutes

You can serve this as a side or a main.
You can add an Egg on the top for Breakfast.

People Feature | Daniel and Kourtney Lee

People Feature | Daniel and Kourtney Lee

An Oil a Day | Thieves Cleaner

An Oil a Day | Thieves Cleaner