Winter Ratatouille with Option to Make Into a Great Appetizer
Elevate your winter dining with this comforting and versatile Winter Ratatouille, a roasted medley of seasonal vegetables like butternut squash, parsnip, and brussels sprouts, brought together in a fragrant tomato and herb sauce. This hearty dish is enhanced with hints of rosemary, thyme, and a splash of balsamic vinegar for a tangy finish, perfect as a warming main course or a satisfying side. But that’s not all—this recipe transforms effortlessly into an irresistible appetizer! Simply spoon the flavorful ratatouille onto toasted baguette slices, crown with creamy crumbled goat cheese, and broil to golden perfection. Whether enjoyed as a cozy dinner or an elegant party starter, this vibrant recipe offers a delicious celebration of winter’s finest produce. Perfect for cold-weather gatherings, meal prep, or a touch of rustic comfort anytime!
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Recipe Information
Ingredients
- 2 cups (diced) butternut squash
- 1 cup (diced) parsnip
- 1.5 cups (halved) brussels sprouts
- 1 (medium, sliced) red onion
- 14 oz canned diced tomatoes
- 1 (medium, diced) zucchini
- 3 tbsp extra virgin olive oil
- 3 (minced) garlic cloves
- 1 tsp (dried) thyme
- 1 tsp (dried) rosemary
- 1 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper
- 2 tbsp balsamic vinegar
- 1 (optional, sliced for appetizer conversion) baguette
- 0.5 cup (crumbled, optional for appetizer) goat cheese
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the diced butternut squash, parsnip, brussels sprouts, zucchini, and sliced red onion. Drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
Add the minced garlic to the skillet and sauté for 1–2 minutes, until fragrant.
Add the canned diced tomatoes (with their juices), thyme, rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Stir to combine and simmer for 10 minutes to develop the flavors.
Once the roasted vegetables are done, transfer them into the skillet with the tomato mixture. Gently stir to coat the vegetables in the sauce. Simmer for an additional 10 minutes on low heat.
Stir in the balsamic vinegar just before serving, and adjust seasoning with additional salt and pepper if needed.
Serve the winter ratatouille warm as a main dish with crusty bread or as a side dish with roasted meats.
Optional Appetizer Version: Slice the baguette into 1/2-inch thick rounds and toast them until golden brown. Top each slice with a spoonful of ratatouille and a sprinkle of crumbled goat cheese. Place under the broiler for 2–3 minutes, until the cheese is slightly melted and bubbly. Serve immediately as a crowd-pleasing appetizer.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5474 mg | 238% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 55.5 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3330 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
