Crispy Roasted Vegetable Stacks

OMG, these roasted veggie stacks are unbelievably delicious! Crispy edges, tender layers, cheesy topping, and so much flavor in every bite. Perfect for family dinners, and the kids absolutely love them too!

Ingredients

• 2 medium potatoes, thinly sliced
• 2 sweet potatoes, thinly sliced
• 2 zucchini, thinly sliced
• 2 small beets, thinly sliced
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley, chopped
• ½ cup vegetable broth or melted butter
• ½ cup feta cheese or parmesan cheese
• Fresh rosemary or thyme for garnish

Instructions

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.

Step 2: Slice the Vegetables

Wash all vegetables thoroughly and slice them into thin, even rounds. Keeping them the same thickness helps them cook evenly.

Step 3: Season the Vegetables

In a large bowl, mix olive oil, garlic, salt, pepper, paprika, Italian seasoning, and parsley. Add the sliced vegetables and toss until fully coated.

Step 4: Arrange the Stacks

Place the vegetable slices upright in the baking dish, alternating potatoes, sweet potatoes, zucchini, and beets for a colorful layered look. Pack them closely together.

Step 5: Add Moisture

Pour vegetable broth or melted butter evenly over the vegetables to keep them tender while roasting.

Step 6: Bake

Cover the dish loosely with foil and bake for 40 minutes.

Step 7: Add Cheese

Remove the foil, sprinkle feta or parmesan cheese over the top, and bake uncovered for another 20–25 minutes until golden and crispy around the edges.

Step 8: Garnish and Serve

Remove from the oven and top with fresh rosemary or thyme. Serve warm and enjoy these flavorful roasted vegetable stacks with your favorite meal!