Vegetable Ratatouille Recipe

Name: Vegetable Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb celeriac, trimmed, chopped coarsely; 2 None carrots, chopped coarsely; 2 None parsnips, chopped coarsely; 2 None sweet potatoes, chopped coarsely; 1/3 cup olive oil; 1 None Spanish onion, chopped finely; 3 cloves garlic, minced; 2 sprigs fresh oregano, leaves picked; 1 tbsp tomato paste; 2 (15 oz) cans crushed tomatoes; 1/2 cup dry red wine; 1/3 cup grated Parmesan cheese; 2 1/4 cups grated mozzarella cheese; 3/4 cup dry breadcrumbs; 2 tsp finely grated lemon zest; 5-6 sprigs fresh flat-leaf parsley, leaves chopped; 2 tbsp chopped fresh oregano leaves

Servings: persons

2 lb celeriac, trimmed, chopped coarsely
2 None carrots, chopped coarsely
2 None parsnips, chopped coarsely
2 None sweet potatoes, chopped coarsely
1/3 cup olive oil
1 None Spanish onion, chopped finely
3 cloves garlic, minced
2 sprigs fresh oregano, leaves picked
1 tbsp tomato paste
2 (15 oz) cans crushed tomatoes
1/2 cup dry red wine
1/3 cup grated Parmesan cheese
2 1/4 cups grated mozzarella cheese
3/4 cup dry breadcrumbs
2 tsp finely grated lemon zest
5-6 sprigs fresh flat-leaf parsley, leaves chopped
2 tbsp chopped fresh oregano leaves

1
Preheat oven to 425u00b0F.
2
Combine celeriac, carrots, parsnips, sweet potatoes and 3 tbsp oil in a large deep baking dish. Roast for 50 mins, or until vegetables are tender and browned lightly, stirring once about halfway through cooking time.
3
Heat remaining oil in a large frying pan over medium heat. Cook onion, garlic and oregano leaves until onion softens. Add tomato paste and cook for 1 min. Add tomatoes, wine and 1 cup water. Bring to a boil. Boil for 10 mins.
4
Pour tomato mixture over vegetables in baking dish and toss gently to combine. Mix together cheese, breadcrumbs, lemon zest, parsley and chopped oregano then sprinkle over vegetables. Bake for 20 mins, or until golden brown.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lb celeriac, trimmed, chopped coarsely, 2 None carrots, chopped coarsely, 2 None parsnips, chopped coarsely, 2 None sweet potatoes, chopped coarsely, and more.

Yes, Vegetable Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Ratatouille

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