Winter Root Vegetable Ratatouille Recipe

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SERVES:

Prep Time:

15 MINUTES

Cook Time:

35 MINUTES

Winter calls for the hardy, the humble, the underground heroes of the veg world. This Winter Root Vegetable Ratatouille is a love letter to roots - beetroot, parsnips, carrots and spuds - who stick it out when the weather turns wild and the salad leaves have long packed it in. Layered in a garlicky tomato hug and finished with a golden Parmesan crust, it’s a no-fuss oven-bake that lets the roots shine.

INGREDIENTS:

1 carrot
1 parsnip
1 medium beetroot
1 potato
1 tsp dried thyme
1 tsp dried rosemary
Olive oil
Salt & pepper
½ cup grated Parmesan cheese

TOMATO SAUCE:

1 onion, diced
4 garlic cloves, minced
2 tsp dried oregano
1 tin (400g) crushed tomatoes
1 Tbsp balsamic vinegar
250ml vegetable stock
Salt & pepper

INSTRUCTIONS:

Preheat your oven to 190°C.
Prep the veg: Wash the carrot, parsnip, beetroot, and potato (no need to peel), then slice into thin rounds. Pop them in a large bowl, drizzle with olive oil, season with salt and pepper, and toss with thyme and rosemary.
Make the sauce: In a pan over medium heat, add olive oil and sauté the onion and garlic until soft and fragrant. Stir in the crushed tomatoes, oregano, and balsamic vinegar. Let it simmer for 2–3 minutes, then pour in the stock. Season and simmer for another 5–6 minutes until slightly thickened. Remove from heat.
Layer it up: In an ovenproof dish, spread the tomato sauce over the base. Layer half the sliced veg on top, season again, and sprinkle over the Parmesan cheese. Add the remaining vegetables as a second layer and finish with a little more olive oil on top.
Bake: Cover with foil or a lid and bake for 25 minutes. Remove the cover and bake for a further 10 minutes, or until golden and bubbling.

wonkybox

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