Vegetable Ratatouille

Name: Vegetable Ratatouille
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

17 ingredients

4 steps

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

Directions

1

Preheat oven to 425°F.
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.