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Boulders' Roasted Parsnip Rutabaga Ratatouille

Type: Vegetables
Courses: Side dish
Serves: 6 people

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 10mlOlive oil
1/8 teaspoon 0.6mlKosher salt
1   Freshly-ground black pepper
2 teaspoons 10mlFresh thyme
1/2 cup 31g / 1.1ozDiced 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.

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