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Root-a-touille

1 rutabaga
1 sweet potato
1-2 green zucchini squash or sliced delicata winter squash
2-3 small red potatoes

2 tomatoes diced or diced canned tomatoes 
1 garlic clove
½ yellow onion small diced
1 glug of Extra Virgin Olive Oil.

2-3 tablespoons of melted butter
1 teaspoon Herbs de Provence
1 sprig of thyme and rosemary.
1 glug of Extra Virgin Olive Oil.
Salt and pepper to taste.

3-4 Tablespoons grated Parmesan cheese.

Preparation:

Preheat oven at 400F/200C

1. Using a Mandolin, thinly slice the rutabaga, sweet potato, zucchini, potatoes.

2. Quick saute in Extra Virgin Olive Oil the Onions, garlic, tomatoes, season with salt and pepper a pinch of the herbs de provence, fresh thyme and the sprig of rosemary.
3. Place this tomato saute in a gratin-stone ware or glass baking dish will work to.
4. Start layering the root slices, over the sauteed tomato-onion-garlic. Alternate the colors and different type of roots and squash

5. Brush the top with the melted butter and herbs and sprinkle with the grated Parmesan cheese.

6. Bake for about 25-30 minutes, cover with foil for the first 15 minutes of baking, and remove for the last 10-15 minutes to acheive a great gratin crust until golden brown.

 

source:http://yes-moreplease.com/2014/01/root-a-touille-a-ratatouille-made-with-root-vegetables/

This entry is related to the following products. Click on any of them for more information.
Zucchini, Potato, Winter Squash, Rutabaga,
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