Paleo Oven-Roasted Veggie Stacks

Ideal as a side dish for any Paleo meal, these Paleo Oven-Roasted Veggie Stacks are tasty and nutritious. This dish is vibrant and flavorful, guaranteed to please your palate. It combines roasted sweet potatoes, zucchini, red bell peppers, and red onions to perfection with savory seasonings.

Ingredients:

• 2 medium sweet potatoes, sliced into rounds
• 2 zucchinis, sliced into rounds
• 2 red bell peppers, sliced into rings
• 1 red onion, sliced into rings
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Set the oven temperature to 400F 200C

Combine sweet potato rounds, zucchini slices, red onion rings, and bell pepper rings in a sizable mixing bowl

Over the vegetables, drizzle with olive oil and toss to coat evenly

Add a generous pinch of dried thyme, garlic powder, salt, and pepper to the vegetables, then toss again to fully season

The seasoned vegetables should be arranged in stacks on a baking sheet covered with parchment paper, with the sweet potato, zucchini, red bell pepper, and red onion rings going in order

Bake the vegetable stacks for 25 to 30 minutes in a preheated oven, or until they are soft and have a hint of crunch on the edges

Before serving, garnish with fresh basil leaves

Savor your Oven-Roasted Paleo Veggie Stacks