Root Vegetable Ratatouille
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and leftovers are great: even better the second day. Reheat first and then top with the cheese.
Ingredients
| 3 medium Beets, raw (yellow beets) |
| 1 squash (4 inch dia) Acorn squash |
| 1 Tbsp. Olive oil |
| 4 clove Garlic, raw (minced) |
| 12 Small Shallots, raw (peeled but left whole) |
| 16 ounces Parsnips, raw (peeled and cut into medium chunks) |
| 2 15-ounce can No salt added diced tomatoes |
| 1 pound Red potatoes (about 1 inch in diameter) |
| 2 Tbsp. No salt added tomato paste |
| 1/4 cup White wine |
| 1/4 tsp. Salt |
| 3 tsp. Fresh oregano (minced) |
| 3 tsp. Fresh thyme (minced) |
| 3 tsp. Fresh tarragon (minced) |
| 10 leaves Fresh basil (chiffonade) |
| 4 ounce Fresh mozzarella (small dice) |
| 2 ounce Parmesan cheese (grated) |
Instructions
Preheat the oven to 350°F.
Wash and wrap the beets in foil. Place in the oven.
Cut the acorn squash in half and scoop out the seeds.
Place the halves in a large skillet cut side down and place the pan in the oven.
Roast the beets and squash for 40 minutes.
While they are roasting place the olive oil, garlic, shallots, parsnips, tomatoes, potatoes, tomato paste, wine and salt in a medium stock pot.
Cover and place in the oven. Stir every 10 minutes.
When the beets are done remove from the oven and let cool. Peel and cut into medium chunks.
When the acorn squash is done remove from the oven and let cool. Cut into medium chunks.
Place the beets and squash in the stock pot and stir.
Stir in the oregano, thyme and tarragon and basil.
Divide the ratatouille between 4 large bowls.
Top with the mozzarella and place under the broiler for about 3 minutes until the cheese is slightly melted.
Top with the parmesan cheese and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Along with the classic eggplant, onion and tomato ratatouille there are many ways to think about variations. This is a great example of how you can take a favorite recipe and put a spin on it. Instead of eggplant, onions, zucchini and yellow squash this uses acorn squash, parsnips, shallots, potatoes and beets. It is really great with the same tomatoey and herby flavors of the classic recipe.
The vegetables all work well together and the flavor of the dish is well balanced.
Note that the choice of yellow beets is for color. You can use red beets but they will turn the dish beet red. The yellow offers a great contrast.
Note that this recipe calls for fresh herbs and those are added last to give a great fresh flavor. You can use dried herbs in this dish but should add them earlier in the cooking (when you add the tomatoes). Use 1/3 the amount of dried herbs as you would with fresh.