Roasted Parsnip Rutabaga Ratatouille
Source of Recipe
Aunt Saunny
Serving Size : 6
2 parsnips - (abt 1/2 lb) -- peeled
2 rutabagas - (abt 3/4 lb) -- peeled
2 Japanese eggplant - (abt 1/2 lb)
1 zucchini - (abt 1/2 lb)
1 yellow squash - (abt 1/2 lb)
1 red onion
2 teaspoons olive oil
1/8 teaspoon kosher salt
1 pinch freshly-ground black pepper
2 teaspoons fresh thyme
1/2 cup diced tomatoes
2 Anaheim chilies - (to 3) -- roasted, peeled,
and diced
Heat a roasting pan in a 500 degree oven. Cut vegetables into 1/2-inch sections, dice and toss with olive oil and pepper in a mixing bowl.
Transfer vegetables to the roasting pan and roast approximately 1 hour, stirring every 20 minutes. Vegetables should turn a very light golden brown.
Remove from the oven; add thyme, tomatoes, chilies and stir.
This recipe yields 6.
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