Winter Ratatouille

Name: Winter Ratatouille
Prep time: 40 min
Cook time: 65 min
Total time: 105 min
Ingredients: 1 cup Private Selection™ Heirloom Vine-Ripened Tomato Sauce; 1 large sweet potato, peeled; 2 turnips, peeled; 2 large red potatoes; 1 medium red onion; 3 tablespoons olive oil; 1 1⁄2 teaspoons salt; 1 teaspoon ground black pepper; 1 teaspoon minced garlic; 2 teaspoons rosemary, chopped; 1 teaspoon thyme, chopped; olive oil spray

In this winter spin on ratatouille, sweet potatoes, red potatoes and turnips stand in for traditional summer vegetables, resulting in a hearty dish that works both as plant-based meal or a seasonal side.

Serves: 8Prep: 40 minutesCook: 1 hour 5 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 8

Ingredients

1 cup Private Selection™ Heirloom Vine-Ripened Tomato Sauce
1 large sweet potato, peeled
2 turnips, peeled
2 large red potatoes
1 medium red onion
3 tablespoons olive oil
1 1⁄2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon minced garlic
2 teaspoons rosemary, chopped
1 teaspoon thyme, chopped
olive oil spray

Directions

Step 1
Preheat oven to 375°F.
Step 2
In a 3-quart casserole dish, spray with olive oil spray; spread tomato sauce in an even layer on the bottom; set aside.
Step 3
Using a mandoline slicer, carefully slice sweet potatoes, parsnips, red potatoes and onion into even, thin slices.
Step 4
In large bowl, toss vegetables with olive oil, salt, pepper, garlic and herbs.
Step 5
Alternate vegetable slices in casserole dish, lining slices up vertically.
Step 6
Cover dish with foil; bake 50 to 60 minutes, until vegetables are tender.
Step 7
Increase oven temperature to 425°F. Remove foil and bake an additional 10 to 15 minutes, until edges are golden brown. Allow to stand at least 10 minutes before serving.