Boulders' Roasted Parsnip Rutabaga Ratatouille Recipe - Cooking Index
Side dish recipe for Boulders' Roasted Parsnip Rutabaga Ratatouille - 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...
Keywords
- boulders roasted parsnip rutabaga ratatouille recipe side dish recipe
Ingredients
- 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
- 2 teaspoons 10ml Fresh thyme
- 1/2 cup 31g / 1.1oz Diced tomatoes
- 2 Anaheim chilies - (to 3) - roasted, peeled, and diced
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