If you want a dinner that looks like you spent hours in the kitchen, this colorful roasted vegetable dish is worth trying.
It combines thinly sliced vegetables with garlic, herbs, olive oil, and crumbled cheese. Everything cooks together until the edges become beautifully roasted while the vegetables turn tender.
The best part?
It looks much more complicated than it actually is.
What you’ll need
- 2 medium potatoes
- 1 zucchini
- 1 large tomato
- 1 small sweet potato
- 1 small beet
- 2–3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper
- ½ cup crumbled feta or another crumbly cheese
- Fresh rosemary or parsley for serving
You can also swap vegetables depending on what you have available. The important thing is to choose vegetables with different colors so the finished dish looks as good as it tastes.
Slice everything thinly
Wash the vegetables well and cut them into thin slices that are as similar in thickness as possible.
You don’t need every slice to be perfect, but keeping them relatively even helps them cook more consistently.
If you’re using beetroot, remember that its strong color can stain your hands and cutting board.
Make the herb mixture
Add the olive oil, minced garlic, thyme, rosemary, salt, and black pepper to a small bowl.
Mix everything together.
This simple mixture is what gives the vegetables their roasted, savory flavor.
Arrange the vegetables
Take a round baking dish and arrange the vegetable slices upright in rows or in a circular pattern.
Alternate the colors as you go.
For example:
potato → zucchini → tomato → sweet potato → beet → repeat.
This is the part that makes the dish look so impressive when it comes out of the oven.
Brush or drizzle the seasoned olive oil mixture over the vegetables, making sure it reaches as much of the surface as possible.
Let the oven do the work
Cover the dish loosely with foil and bake in a preheated oven until the vegetables begin to soften.
Then remove the foil and continue baking until the edges become golden and roasted.
Cooking times will vary depending on how thinly you’ve sliced the vegetables and your oven, so check them with a fork toward the end.
The vegetables should be tender without completely falling apart.
Add the finishing touch
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