This twist on the classic ratatouille uses winter vegetables like butternut squash, beets, sweet potatoes, parsnips and carrots braised in a sage and garlic seasoned tomato sauce.
- Preheat oven to 425°F. Pour crushed tomatoes and vegetable broth into the bottom of a roasting pan. Arrange vegetable slices around the edges of the pan and place the smaller slices of carrots and parsnips in the middle.
- Squeeze shallot slices, chopped garlic and fennel slices in between vegetable slices. Drizzle with olive oil and season with salt and pepper. Cover roasting pan and cook for 30-45 minutes or until vegetables are tender.
- Let ratatouille rest for 5 minutes before serving and garnish with sage.
You may also like:
| Oct 11, 2020
How to Work from Home the Right Way
| Mar 24, 2020
An At-Home Wellness Guide
| Mar 19, 2020
Use the Power of Positive Thinking to Improve Your Life
| Apr 20, 2020
Things to Keep in Mind While Working from Home
| May 26, 2020
Alternatives to Soda That Will Curb Your Craving
| Aug 10, 2018
Exercising Before Breakfast: Fact or Myth?
| May 28, 2019