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.
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