If you’re not familiar with ratatouille, you’re going to want to brush up on your history fast. Originating in France, ratatouille is a vegetable stew that usually includes onion, zucchini, squash, eggplant and a variety of spices in a tomato paste. This unique ratatouille recipe mixes things up by omitting the tomato and subbing in rutabaga and sweet potatoes. A bonus about ratatouille is that its colorful vegetable layers practically beg for a fancy presentation, making this dish ideal for dinner parties. Slice vegetables thinly and arrange in stacks or spirals that alternate color for maximum impact.
Ingredients
1 cup olive oil
1/2 cup parsley
1/2 cup basil
Ground black pepper, to taste
Himalayan pink salt, to taste
2 lbs. rutabaga, thinly sliced
2 large onions, thinly sliced
2 sweet potatoes, thinly sliced
4 zucchini, thinly sliced
4 garlic cloves, chopped and divided
Directions
- In large pan, heat 1/4 cup olive oil, 2 Tbsp. parsley, 2 Tbsp. basil and one garlic clove, and sauté rutabaga until tender.
- Repeat process for each vegetable.
- On serving plate, arrange cooked vegetables in circle, creating a dedicated layer for each vegetable.