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Receta Boulders' Roasted Parsnip Rutabaga Ratatouille
by Global Cookbook

Boulders' Roasted Parsnip Rutabaga Ratatouille
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  Raciónes: 6

Ingredientes

  • 2 x parsnips - (abt 1/2 lb) peeled
  • 2 x rutabagas - (abt 3/4 lb) peeled
  • 2 x Japanese eggplant - (abt 1/2 lb)
  • 1 x zucchini - (abt 1/2 lb)
  • 1 x yellow squash - (abt 1/2 lb)
  • 1 x red onion
  • 2 tsp extra virgin olive oil
  • 1/8 tsp kosher salt
  • 1 pch freshly-grnd black pepper
  • 2 tsp fresh thyme
  • 1/2 c. diced tomatoes
  • 2 x Anaheim chilies - (to 3) roasted, peeled, and diced

Direcciones

  1. Heat a roasting pan in a 500 degree oven. Cut vegetables into 1/2-inch sections, dice and toss with extra virgin olive oil and pepper in a mixing bowl.
  2. Transfer vegetables to the roasting pan and roast approximately 1 hour, stirring every 20 min. Vegetables should turn a very light golden.
  3. Remove from the oven; add in thyme, tomatoes, chilies and stir.
  4. This recipe yields 6.