Vegetable Tian Ratatouille
TURNIP & BUTTERNUT SQUASH MARSALA TIAN RATATOUILLE WITH EGGPLANT DIP
I know. I KNOW. I’ve been told before this isn’t a true ratatouille. But that’s what everyone these days calls it because its beautiful when made, so I am going to call it both a tian, and a ratatouille.
If you’ve got a lot of vegetables on hand, and need to make healthier alternatives for picky relatives, this ratatouille is for you. It can be an entire meal, but let’s be honest, it’s a side. And how amazing it is! It’s got everything. Butternut squash garam marsala red sauce base, turnips, eggplants, zucchini, tomatoes, pomegranate seeds and basil olive oil drizzle that you never can have too much of. If you read that in your best inner Stefan voice, you done good, y’all.
Eggplant dip isn’t a must for this dish, but it certainly adds great flavor! The smoked eggplant dip is from Epicurious’s online recipe!
Product placement at it’s finest with my love, Le Creuset.
Add a little cheese.
Fresh parmesan always wins.
TURNIP & BUTTERNUT SQUASH MARSALA TIAN RATATOUILLE WITH EGGPLANT DIP RECIPE
Ingredients
1 eggplant
6 roma tomatoes
2 turnips
2 zucchinis
2T olive oil
1 onion diced
4 minced garlic cloves
1 red bell pepper, diced
1 yellow bell pepper, diced
1C chopped butternut squash
salt/ pepper/ garam marsala/ thyme/ cayenne to taste
28oz can of crushed tomatoes
Herb seasoning: 2T chopped fresh basil, from 8-10 leaves, 1t minced garlic, 2T Chopped parsley, 2t fresh thyme, 4T olive oil, salt/pepper/red pepper flakes
Instructions
Preheat the oven for 375˚F. Slice all vegetables at 1/8”. Heat olive oil at medium-high heat. Sauté the onion, garlic, and bell peppers about 10 minutes. Season then add the crushed tomatoes and butternut. Stir until fully incorporated. Remove from heat, add basil. Arrange the sliced veggies in alternating pattern on top of the sauce. Season with salt and pepper. Cover the pan with foil, bake for 40 minutes. Uncover, bake for another 20. Mix herb seasoning ingredients and pour over the cooked ratatouille. Then dollop on that smoked eggplant dip from Epicurious’s online recipe!
