Name: Layered Roasted Vegetable Bake with Sweet Potato, Zucchini, Tomato, Feta & Walnut Honey Glaze
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds; 2 medium zucchinis, sliced into 1/4-inch rounds; 4 medium tomatoes, sliced into 1/4-inch rounds; 1 cup crumbled feta cheese; 3 tablespoons olive oil, divided; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the Walnut Honey Glaze:; 1/2 cup chopped walnuts; 3 tablespoons honey; 1 tablespoon butter; 1 teaspoon apple cider vinegar; Pinch of salt

Description

A vibrant and satisfying layered vegetable bake featuring roasted sweet potatoes, zucchini, and tomatoes, topped with creamy feta and a sweet-savory walnut honey glaze. Perfect as a main dish or a hearty side.

Ingredients

Scale

2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
2 medium zucchinis, sliced into 1/4-inch rounds
4 medium tomatoes, sliced into 1/4-inch rounds
1 cup crumbled feta cheese
3 tablespoons olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Walnut Honey Glaze:
1/2 cup chopped walnuts
3 tablespoons honey
1 tablespoon butter
1 teaspoon apple cider vinegar
Pinch of salt

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, toss sweet potato rounds with 1 tablespoon olive oil, oregano, salt, and pepper. Arrange in an even layer on a baking sheet. Roast for 15 minutes.
3. In the same bowl, toss zucchini rounds with 1 tablespoon olive oil. Set aside.
4. After 15 minutes, remove sweet potatoes from oven. Layer half of the roasted sweet potatoes in the prepared baking dish. Top with half of the zucchini slices and half of the tomato slices. Sprinkle with half of the feta cheese.
5. Repeat layers with remaining sweet potatoes, zucchini, tomatoes, and feta cheese.
6. Return to oven and bake for 25 minutes, until vegetables are tender and feta is lightly golden.
7. While the bake is in the oven, prepare the walnut honey glaze: In a small skillet over medium heat, melt butter. Add walnuts and toast for 2-3 minutes, stirring frequently. Stir in honey, apple cider vinegar, and a pinch of salt. Cook for 1 minute until bubbly. Remove from heat.
8. Drizzle the walnut honey glaze over the finished bake. Let rest for 5 minutes before serving.

Notes

For a vegan version, omit feta and use a plant-based cheese alternative. Substitute maple syrup for honey if desired. The glaze can be made ahead and reheated gently.

Prep Time: 20 minutes
Cook Time: 40 minutes
Method: Main Course
Cuisine: Mediterranean

Nutrition

Calories: 320
Sugar: 15g
Fat: 18g
Carbohydrates: 35g
Protein: 9g