📖 Instructions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that the vegetables cook evenly and the flavors meld together beautifully.
2. Prepare the Vegetables: Wash and dry all the vegetables thoroughly. This is crucial for removing any dirt or residue that may be clinging to them.
3. Slice the Sweet Potatoes: Using a sharp knife or mandoline, slice the sweet potatoes into thin, even rounds, about 1/8 inch thick. This ensures that they cook through evenly.
4. Slice the Tomatoes and Zucchini: Slice the tomatoes and zucchini into similar-sized rounds, about 1/4 inch thick. Try to keep the slices consistent for uniform cooking.
5. Mince the Garlic: Peel and mince the garlic cloves finely. You can also use a garlic press if you prefer.
6. Grease the Baking Dish: Lightly grease a 9x13 inch baking dish with olive oil. This prevents the vegetables from sticking to the bottom.
7. Layer the Vegetables: Arrange the sweet potato slices in a single layer at the bottom of the baking dish, slightly overlapping each other. This forms the base of the bake.
8. Add Tomato Layer: Spread a layer of tomato slices over the sweet potatoes, again slightly overlapping. The tomatoes add moisture and acidity to the dish.
9. Add Zucchini Layer: Next, layer the zucchini slices over the tomatoes, ensuring even coverage. Zucchini provides a delicate, slightly nutty flavor.
10. Sprinkle Garlic and Herbs: Sprinkle the minced garlic, dried oregano, and dried basil evenly over the vegetables. These herbs enhance the overall flavor profile.
11. Season with Salt and Pepper: Season generously with salt and freshly ground black pepper to taste. Don't be afraid to be generous with the seasoning, as it will bring out the flavors of the vegetables.
12. Drizzle with Olive Oil: Drizzle about 2 tablespoons of olive oil evenly over the vegetables. The olive oil adds richness and helps to roast the vegetables to perfection.
13. Bake in the Oven: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Covering the dish helps to steam the vegetables and prevent them from drying out.
14. Remove Foil and Continue Baking: Remove the aluminum foil and continue baking for another 15-20 minutes, or until the vegetables are tender and slightly browned. The sweet potatoes should be easily pierced with a fork.
15. Broil for Extra Color (Optional): For an extra touch of color and caramelization, broil the bake for the last 2-3 minutes, keeping a close eye to prevent burning. The top should be lightly browned and bubbly.
16. Let it Rest: Remove the bake from the oven and let it rest for a few minutes before serving. This allows the flavors to meld together even further.
17. Garnish and Serve: Garnish with fresh parsley or basil leaves, if desired. Serve warm as a side dish or a light vegetarian main course. You can add cheese if you are feeling it!