Winter Ratatouille
Prep Time:
Cook Time:
Serves:
Serves 6
Ingredients
1 eggplant
1 red pepper
1 sweet onion
2 large or 3 small parsnips
1 butternut squash
6 Tablespoons extra virgin olive oil
1 tablespoon tomato paste
1 large garlic clove
½ jalapeno pepper, de-seeded and sliced thinly
½ teaspoon ras el hanout spice
1 splash balsamic vinegar
Salt and pepper
Preparation
Preheat oven to 375F.
Cut vegetables into 1½” cubes and toss in olive oil on separate baking sheets. (Toss each vegetable in 1 Tablespoon of oil.)
Season with salt and pepper.
Roast vegetables until tender but not mushy…about 15 minutes for onions and peppers, 20-25
minutes for eggplant, parsnips, and squash.
In the meantime, simmer tomato paste on low with 1 Tablespoon of olive oil.
Add minced garlic, jalapeno and 1 tablespoon of water and let simmer for 10 minutes.
Toss cooked vegetables with tomato mixture.
Season with ras el hanout, salt and pepper.
Add a splash of vinegar.
Serve hot or at room temperature.