Winter Ratatouille
Serves 6–8
Ingredients:
- ½ c. crushed tomatoes
- ¼ c. vegetable broth
- 1 butternut squash, peeled and sliced
- 5 large assorted beets, peeled and sliced
- 3 sweet potatoes, peeled and sliced
- 2 turnips, sliced
- 4 tricolored carrots, peeled and sliced
- 4 parsnips, peeled and sliced
- 2 shallots, peeled and sliced
- 4 garlic cloves, peeled and minced
- 1 fennel bulb, sliced
- 2 tbsp. olive oil
- 1½ tsp. salt
- 1 tsp. black pepper
- ½ c. fresh sage leaves
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Instructions:
Instructions:
- Preheat the oven to 425°F. Pour crushed tomatoes and vegetable broth into the bottom of a roasting pan. Arrange vegetable slices around the edges of the pan, and place the smaller slices of carrots and parsnips in the middle.
- Squeeze shallot slices, garlic, and fennel slices in between vegetable slices. Drizzle with olive oil, and season with salt and pepper. Cover the roasting pan, and bake for 30–45 minutes or until vegetables are tender.
- Let the ratatouille rest for 5 minutes before serving, and garnish with sage.
