WINTER RATATOUILLE
Steps:
- Preheat the oven to 425 degrees F.
- Toss the squash and potatoes with 2 tablespoons of the oil, salt and pepper. Spread in a single layer on a large rimmed baking pan and roast, stirring once or twice, until tender and golden brown in spots, 15 to 20 minutes.
- Meanwhile, heat the remaining tablespoon oil in a medium pot over medium-high heat. Add the onion, garlic, rosemary and a pinch of salt and cook, stirring, until softened, about 8 minutes. Add the tomatoes and roasted vegetables and simmer until slightly thickened and the flavors have blended, about 10 minutes. Transfer to a serving bowl.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Arslan Haider
[email protected]I love the idea of using winter vegetables in a ratatouille. It's a great way to use up what's in season.
Michele De Prado
[email protected]I'm always looking for new ratatouille recipes. This one looks like a winner!
Serene
[email protected]This dish looks delicious! I can't wait to try it.
Sherry Vincent
[email protected]I'm not sure what I did wrong, but my ratatouille turned out bland.
Marlene Rojas
[email protected]This recipe is a keeper! I'll definitely be making this dish again and again.
Tawsif Sunny
[email protected]Overall, I enjoyed this dish. It was easy to make and the flavors were good.
Waheed Soomro
[email protected]I followed the recipe exactly, but my ratatouille turned out watery. Not sure what went wrong.
Foysal Parves
[email protected]This dish was a bit too oily for my taste, but the flavors were still good.
bate konjo
[email protected]I love the way the flavors of the vegetables come together in this dish. It's a perfect fall meal.
Alice Perez
[email protected]This is the best ratatouille I've ever had. The vegetables were fresh and flavorful, and the sauce was rich and savory.
mahan mohammadianpour
[email protected]I'm not a big fan of eggplant, but this dish changed my mind. The eggplant was tender and flavorful, and it paired perfectly with the other vegetables.
Sarah Hakimi
[email protected]This ratatouille was a hit with my family! The flavors were rich and complex, and the vegetables were cooked to perfection. I will definitely be making this dish again.