Easy Oven-Baked Winter Ratatouille

November 16, 2015

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INGREDIENTS

1 butternut squash, peeled and chopped

1 parsnip, chopped

2 carrots, chopped

1 small bunch of kale, chopped

8 cloves of garlic

handful of fresh sage

sea salt and freshly ground black pepper

olive oil

400g tin of cherry tomatoes

1 tbsp balsamic vinegar

 

METHOD

1. Preheat the oven to 200°C. Spread the squash, parsnips, carrots, garlic, and half the sage out on a large roasting tray. Season, drizzle with olive oil, then toss to coat. Roast, turning occasionally, for 30 min or until golden brown.

2. Remove from the oven. Add the kale, cherry tomatoes and 250ml cold water, then cover the tin with foil. Turn the heat down to 180°C, and cook for 1 more hour, stirring occasionally, until the vegetables are tender.

3. Uncover and check the seasoning. Stir in the balsamic vinegar. Scatter over the remaining sage leaves and let cook uncovered for 10 min. Serve warm over rice or couscous, or with fresh crusty bread.