Dinner

Rootatouille

Roasted Root Vegetable Ratatouille with Nomato Sauce

We’ve been on Chef Steps again (one of my husbands favourite websites!)  after making the appletouille which was a huge hit I wanted to make something that was AIP compliant but also the whole family could enjoy.

As anyone on AIP knows you have to cut out all nightshades, which means no tomato sauce, so we’ve come up with our own version which is just as delicious.

Roasted Root Vegetable Ratatouille with Nomato Sauce

Print Recipe
Serves: 4-6 Cooking Time: 1.5 hours

Ingredients

  • 3 equally round beetroots
  • 3 zucchini
  • 3 purple sweet potatoes
  • 2 large carrots
  • 2 large onions
  • 4 cloves of garlic
  • 1 tbsp pink salt
  • Olive oil as required

Instructions

1

Preheat oven to 135oC

2

Peel the carrots, beetroots, purple sweet potato and zucchini’s

3

In a stock pot or similar, put all the end cuts including carrot peel and zucchini tops

4

Roughly cut onions and garlic cloves and put them into the stock pot

5

Add olive oil, salt and cook for 15-20 mins until softened

6

Using a mandolin and slice all the vegetables to approx. 2mm

7

Once cooked, place into a blender adding additional olive oil as required and blend until smooth puree (salt to taste)

8

Using the sauce line the bottom of a hard bottom skillet or enamel cast iron pan with lid with just enough to cover

9

Take your sliced vegetables and place them together and lay them around the pan in a circular pattern, one vegetable slice after each other

10

Cover with lid or parchment paper if no lid and bake for 90 mins

11

Remove and top with thyme and fresh parsley and extra olive oil if required

Notes

Try to find vegetables of similar size and shape

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