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Root Vegetable Ratatouille

Categories: VegetablesVegetarianWorld Cuisine  (French)
Contributed by: soon2B5

So here is the recipe so everyone can enjoy it........

All cut into 1/4 cubes

1 of each
1/2 acorn squash
golden bett
fennel (1 peice)

1/4 c evoo  [Jacqueline's note: extra virgin olive oil]
Kosher salt and pepper

Heat OO on high heat until it just begins to smoke. Add veggies and toss to coat with the oil. Allow veggies to rest and develop a slight broning. Toss and allow to rest again. When browned (about 5 minuntes total) reduce heat to med low and continue to cook until tender crisp.
Serve immediately

Can serve with collard olive pesto

1 buch collard greens, remove center ribs
2 oz kalamata olives- pitted and chopped
2 garlic cloves chopped
1 tes balsalmic vinegar
1/4t cayenne pepper
1/2c grated dry jack cheese
2TB evoo
Juice and zest of one half lemon
Kosher salt and pepper

Boil then simmer collard greens until tender (10mins).
Remove and drain excess water. Coarsely chop

In food processor, combine collards, olives, garlic, vinegar, cayenne and grated cheese. Pulse until finely chopped.

Remove and add olive oil, lemon juice and zest and seaon with s & p.