FALL RATATOUILLE RECIPE BY TASTY

Fall Ratatouille Recipe by Tasty image

This ratatouille, pronounced rat-uh-too-ee, is the perfect vegetable stew this fall.

Provided by Chris Rosa

Categories Dinner

Time 2h

Yield 8 servings

Number Of Ingredients 17

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Ingredients

2 tablespoons olive oil
1 small white onion, thinly sliced
¾ cup orange sweet potato, peeled and cut into 1/4 in (6 mm) thick rounds
¾ cup yellow potato, peeled, cut into 1/4 in (6 mm) thick rounds
½ cup gala apple, peeled roughly chopped
3 sprigs fresh thyme
1 teaspoon kosher salt
¾ cup vegetable stock, divided
3 small orange sweet potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
3 small yellow potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
3 small purple potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
1 delicata squash, small squash, 2 in (5 cm) ⅛-inch (3 mm) thick half-moons
3 gala apples, small apples, cut into 1/8 in (3 mm)
1 tablespoon olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
3 sprigs fresh thyme

Steps:

Preheat the oven to 375°F (190°C).
Make the purée: In a medium pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, sweet potato, potato, apple, thyme, and salt. Sauté for 8-10 minutes, until the vegetables begin to release their juices and soften.
Add ½ cup (120 ml) of vegetable stock and cover the pan. Reduce the heat to medium-low and cook for 20-25 minutes, until the vegetables are completely softened. Remove the pot from the heat.
Remove the thyme stems and discard. Add the remaining ¼ cup (60 ml) of vegetable stock and, using an immersion blender, blend until completely smooth. Season with more salt to taste.
Spread the purée over the bottom of an 10-inch (25 cm) cast iron skillet. Arrange the orange sweet potatoes, yellow potatoes, purple sweet potatoes, delicata squash, and apple slices in an alternating pattern on top, working from the outside in. Drizzle the olive oil over the top and season with the salt, pepper, and thyme.
Cover the pan with foil and bake the ratatouille for 30 minutes, then uncover and bake for another 20-25 minutes, until the vegetables are softened and starting to brown.
Drizzle the ratatouille with more olive oil to taste. Serve warm.
Enjoy!

Nutrition Facts : Calories 439 calories, Carbohydrate 83 grams, Fat 11 grams, Fiber 11 grams, Protein 5 grams, Sugar 25 grams

*** Explore more Fall Ratatouille Recipe By Tasty Recipes »

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Catrina Mccoy

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This was a great recipe! I loved the flavors and the vegetables were cooked perfectly. I will definitely be making this again.

Carla Bradley

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This fall ratatouille is a delicious and healthy dish. I love the combination of vegetables and the goat cheese adds a nice touch of creaminess. I will definitely be making this again.

joseph chukwu

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I've made this recipe several times and it's always a hit. It's a great way to use up fresh vegetables and it's always delicious. I love the addition of the goat cheese. It adds a nice tanginess to the dish.

JH MAMUN ‡¶Æ‡¶ø‡¶∑‡ßç‡¶ü‡¶ø-‡¶õ‡ßá‡¶≤‡ßá

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This fall ratatouille is a great dish to serve for a special occasion. It's elegant and delicious. I made it for a dinner party and my guests raved about it. I highly recommend this recipe.

Ivliane Gogua

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I made this recipe for a potluck and it was a huge success! Everyone loved it. I especially liked the fact that it could be made ahead of time. It made it so much easier to get everything ready for the party.

Gabriel Radu

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This was my first time making ratatouille and it turned out great! The instructions were easy to follow and the dish was delicious. I loved the combination of vegetables and the goat cheese was a nice addition. I will definitely be making this again.

Mercedus Logan

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I'm not a huge fan of eggplant, but I loved it in this recipe. The other vegetables helped to balance out the flavor and the goat cheese added a nice touch of creaminess. I will definitely be making this again.

Minky noko Molokomme

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This fall ratatouille was the perfect way to use up some of the fresh vegetables from my garden. The flavors were well-balanced and the vegetables were cooked to perfection. I served it with a side of bread and it was a complete meal.

Rita Dhugana

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I love how easy this recipe is to make. I was able to throw it together in no time. The hardest part was chopping the vegetables, but even that didn't take long. The result was a delicious and hearty dish that my whole family enjoyed.

Rama Wati

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This fall ratatouille recipe was a hit with my family! The flavors were amazing and the vegetables were cooked perfectly. I especially loved the addition of the goat cheese. It added a creamy richness that took the dish to the next level. I will defi

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