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  • Boulders' Roasted Parsnip Rutabaga Ratatouille

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    Boulders' Roasted Parsnip Rutabaga Ratatouille
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x parsnips - (abt 1/2 lb) peeled
    • 2 x rutabagas - (abt 3/4 lb) peeled
    • 2 x Japanese eggplant - (abt 1/2 lb)
    • 1 x zucchini - (abt 1/2 lb)
    • 1 x yellow squash - (abt 1/2 lb)
    • 1 x red onion
    • 2 tsp extra virgin olive oil
    • 1/8 tsp kosher salt
    • 1 pch freshly-grnd black pepper
    • 2 tsp fresh thyme
    • 1/2 c. diced tomatoes
    • 2 x Anaheim chilies - (to 3) roasted, peeled, and diced

    Directions

    1. Heat a roasting pan in a 500 degree oven. Cut vegetables into 1/2-inch sections, dice and toss with extra virgin olive oil and pepper in a mixing bowl.
    2. Transfer vegetables to the roasting pan and roast approximately 1 hour, stirring every 20 min. Vegetables should turn a very light golden.
    3. Remove from the oven; add in thyme, tomatoes, chilies and stir.
    4. This recipe yields 6.

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