Zucchini Bake (AIP, paleo, whole30, vegan)

Ingrédients

• 1 zucchini
• 1 yellow squash
• 1 sweet potato
• 1 large onion
• 1 teaspoon herbs de Provence
• 3 Tablespoons extra virgin olive oil
• 1 garlic clove
• Pinch of sea salt

Préparation

1. 1

   Preheat oven to 360°F (180°C)

2. 2

   In a mixing bowl, mix the olive oil, a pinch of herbs de Provence, garlic and salt. Then brush the bottom of your baking dish with this mixture and set aside the rest.

3. 3

   Peel the sweet potato. Then slice it, along with the zucchini, yellow squash and onion into 1/4 inch thick slices.

4. 4

   In the oil coated baking dish, arrange zucchini, yellow squash, sweet potato and onion in an alternating pattern until the dish is full. Pour the rest of the olive oil mix over the vegetables then sprinkle them with the rest of the herbs de Provence.

5. 5

   Place your baking dish into the oven. Bake for 50 minutes or until vegetables are soft. And voilà! Bon appétit!