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Boulders' Roasted Parsnip Rutabaga Ratatouille

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. Recipe Ingredients Autoconvert units to: Metric US 2 Parsnips - (abt 1/2 lb) - peeled 2 Rutabagas - (abt 3/4 lb) - peeled 2 Japanese eggplant - (abt 1/2 lb) 1 Zucchini - (abt 1/2 lb) 1 Yellow squash - (abt 1/2 lb) 1 Red onion 2 teaspoons 10ml Olive oil 1/8 teaspoon 0.6ml Kosher salt 1 Freshly-ground black pepper 2 teaspoons 10ml Fresh thyme 1/2 cup 31g / 1.1oz Diced tomatoes 2 Anaheim chilies - (to 3) - roasted, peeled, And diced

    Instructions Jump to Ingredients ↑

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

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