Boulders' Roasted Parsnip Rutabaga Ratatouille

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
1		Freshly-ground black pepper
2 teaspoons	10ml	Fresh thyme
1/2 cup	31g / 1.1oz	Diced tomatoes
2		Anaheim chilies - (to 3) - roasted, peeled,
		And diced

Recipe Instructions

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 mixing bowl.

Transfer vegetables to the roasting pan and roast approximately 1 hour, stirring every 20 minutes. Vegetables should turn a very light golden brown.

Remove from the oven; add thyme, tomatoes, chilies and stir.

This recipe yields 6.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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