Examining my fridge or pantry and trying to come up with a meal from what I have available to me is a fun sort of challenge. When brainstorming one day I had quite a few veggies on hand that I needed to use up soon. I decided to use them all and created this dish!
This recipe not only looks good as you put it together, but the flavor came out delicious! I had sweet potatoes, squash and zucchini that I wanted to incorporate. I was also trying to figure out what to do with the leftover Christmas honey ham (which did end up going in here), but you do not have to add any meat. The ham did compliment very well in our opinion though!
To start slice the sweet potato, squash and zucchini into thin rounds.
Then layer them in the baking dish. I drizzled a small bit of olive oil in the bottom then started with the sweet potato first since they are larger. You do not have to alternate the squash and zucchini, I was just being a bit artistic (and OCD) about it!
Once done I poured some balsamic vinegar and agave lightly over the top and sprinkled a bit of marjoram seasoning, pepper and sea salt. Then just repeat this process until you run out of vegetables! (I did have the honey ham between each layer of mine.)
Now bake at 400 in the oven for about 40 minutes. Depending on how thin the slices are you can check it periodically to see if it is done. Remove and dish up!
I could eat an entire plate of squash (in fact my college roommate used to call me out on my squash obsession) but my guy not so much. However, he said at least twice while eating this how good it was- so, SCORE! I consider that a win, especially since this would make a wonderful side to a future meal.
When I took this to work for lunch I mixed it with quinoa and it was just as good that way! Plus the quinoa soaks up the yummy sauce nicely 🙂