Roasted Root Vegetable Ratatouille

  • DIFFICULTY: EASY
  • 45 minutes

Ingredients

Serves: ~6 side dish servings
Roasted Root Vegetable Ratatouille
  • Olive Oil
  • 1 Large Carrot, Peeled and Cut Thinly
  • 6 Hakurei Turnips, Peeled and Cut Thinly
  • 2 Purple Daikon, Peeled and Cut Thinly
  • 2 Sweet Potato, Peeled and Cut Thinly
  • 1 Cup Chicken Stock (*or Vegetable Stock)
  • Optional for Topping: Salt and Black Pepper (if desired), 1:1 Panko and Asiago Cheese Mix

Method

Roasted Root Vegetable Ratatouille. Recipe by Alysha Melnyk with Taproot Farm, PA.

A root vegetable “twist” on a traditional ratatouille recipe.

The first time I saw traditional ratatouille was as a cartoon in (you guessed it) the Disney movie “Ratatouille”. The dish always looked so beautiful with its sliced colorful vegetables perfectly arranged. Although my version is far from perfect looking, the colors and placement of the thin vegetable slices are quite eye-catching. For this recipe, I used a mixture of organic root vegetables from Taproot Farm – including hakurei turnips, carrots, purple daikon, and sweet potatoes. I used a mandoline for this recipe to cut the vegetables thin and then arranged them in a large round baking dish. I also topped everything with a sprinkle of panko and asiago (just for good measure). I was impressed that this entire dish was eaten in one dinner, and it’s definitely something that’s likely to become a meal staple (especially as the winter vegetables roll in). I hope you all enjoy this fun and creative recipe as much as I have – happy baking!

 Close up of thinly sliced root vegetables grown at Taproot Farm, PA.

Kitchen Tools:

Oven

Large Oven Safe Baking Dish of Choice

Mandoline (*or Knife) for Cutting Vegetables Thinly

Vegetable Peeler

Measuring Spoons

Measuring Cups

Instructions:

  1. Preheat your oven to 400°F.
  2. Pour 1 tablespoon olive oil on the base of your baking dish.
  3. Arrange your thinly cut vegetables in vertical rows in your baking dish (I lined the sides and worked toward the center, adding small stacked rows one at a time).
  4. Pour 1 cup of stock over the top.
  5. Bake for 20 minutes.
  6. Remove from oven and drizzle 2 tablespoons of olive oil over the top.
  7. Bake another 20 minutes.
  8. Next, gently tilt the dish over a bowl or sink to drain some liquid from the base (you don’t have to do this, but if you want less liquid in the dish it helps).
  9. If desired, sprinkle the top of your root vegetable ratatouille with some panko and asiago (you can also use other toppings of choice like nondairy cheese, crushed nuts, etc.).
  10. Bake 10 minutes more and allow to cool slightly.
  11. Serve warm and sprinkle with salt/pepper if desired.
  12. Enjoy! 🙂

Recipe by © Alysha Melnyk 2019

The Kitchenologist©

@alyshamelnyk

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