Winter Vegetable Ratatouille
March 24, 2023
Traditionally celebrating summer vegetables, we’ve put a twist on this ratatouille by layering multicolored winter vegetables like purple radishes, chioggia beets, and blue potatoes. However, you can substitute the layers with whichever vegetables are in season for you that week! Savory and comforting from the thyme, onion, garlic in a rich tomato sauce, we recommend serving this with crusty bread, seared fish, or an omelet for a lovely lunch or dinner.
1 bunch Local Roots purple radishes
1 bunch Local Roots beets
1 lb Local Roots blue potatoes
1 small or ½ large onion
1 sprig fresh thyme
2 cloves garlic
28 oz canned crushed tomatoes
1 tsp salt, divided
freshly ground black pepper, to taste1 tbsp Local Roots butterOPTIONAL: grated hard cheese
- Peel and slice the onion into half moons. Finely dice the garlic. In an oven safe pan, sauté the onions in a drizzle of neutral oil or a bit of melted butter, then add in the garlic and cook until fragrant.
- Add in the fresh thyme, crushed tomatoes, and ½ tsp salt and simmer while you prepare the other vegetables.
- Wash and then thinly slice the radishes, beets, and potatoes. The goal is to create slices that are even in thickness so that the vegetables cook in the same amount of time — even if they are a little thicker than you like, if they are all uniform everything will work out.
- Preheat the oven to 350 degrees Fahrenheit.
- Begin layering the sliced vegetables and slightly overlap them, beginning from the outer edge of the pan and working your way to the center. Season with the remaining ½ tsp of salt and freshly ground black pepper, then top with a few small pats of butter. Optionally, you can also shred Gruyere cheese on top.
- Cover with an oven safe pan lid or aluminum foil and bake for 30-45 minutes, until the vegetables are fork tender and the tomato sauce is reduced. If you’d like, you can remove the lid/foil and bake for another few minutes to brown and crisp the top.
- Serve with crusty bread, rice, an omelet, seared fish, or a salad for a delicious meal.
This recipe was created by Local Roots contributor Irena Huang / @irena__huang