This Crispy Roasted Vegetable Stacks dish (often celebrated as a rustic Tian) turns humble root vegetables and gourds into a showstopping centerpiece. By slicing vegetables ultra-thin, shingling them tightly in a baking dish, and roasting them with a pool of seasoned olive oil, the edges crisp up beautifully while the centers become melt-in-your-mouth tender.
Finished with a generous crumble of tangy goat cheese or feta and aromatic fresh rosemary, it is a magnificent side dish for holiday feasts or an elegant vegetarian main course.
Ingredients
2 Medium Sweet Potatoes, scrubbed and sliced into 1/8-inch rounds
2 Large Yukon Gold Potatoes, scrubbed and sliced into 1/8-inch rounds
1 Large Zucchini, sliced into 1/8-inch rounds
1 Large Golden or Red Beet, peeled and sliced into 1/8-inch rounds
1/3 Cup Extra Virgin Olive Oil
3 Cloves Garlic, minced
2 Teaspoons Fresh Thyme Leaves, chopped
2 Sprigs Fresh Rosemary
1 Teaspoon Sea Salt and Black Pepper, to taste
1/2 Cup Crumbled Feta or Goat Cheese
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