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Fall ratatouille with sweet potatoes and herbs

This fall ratatouille is a new favorite at our house. I made a traditional version with eggplant awhile back, and while it is a great spring dish, eggplant doesn’t really say “fall food” to me, so I made some adjustments and added sweet potatoes and Yukon gold potatoes. This made a more filling dish that can serve as a meatless main or a side with nearly anything.

If you are looking for a healthy holiday side, this would be a nice change from the usual!

Here’s how to make this fall ratatouille:

Fall Ratatouille

a buttery, herb-laden version of this classic dish with sweet potatoes
Servings 8 people

Ingredients

  • 1 32 oz can whole, peeled tomatoes preferably Italian
  • 2 large bell peppers, red, yellow or orange
  • 6 tbsp butter
  • 8 cloves garlic or more!
  • 1 large white onion
  • salt to taste
  • 1 large handful of herbs I used basil, oregano, marjoram and thyme
  • 2 medium sweet potatoes, peeled
  • 2 large gold potatoes (or a few small ones)
  • 1 large zucchini
  • 1 large yellow crookneck squash
  • 3 Roma tomatoes
  • 1 large onion
  • 3-4 tbsp avocado oil

Instructions

For the sauce

  • Place the canned tomatoes, butter and white onion (cut in half and placed face down) in a pot. This is a variation on Marcela Hazan’s sauce, so simmer the tomatoes, butter and halved onion together for about 40 minutes, smashing the tomatoes as they soften. Rough chop the bell peppers and add them about five to ten minutes in. Add the garlic about halfway through (minced). Clean and de-stem the herbs, rough chop them and toss them in to simmer another 20 minutes or so, on low. Add salt to taste. Once the sauce tastes like you want it, take it off of the heat to cool slightly. When it is no longer boiling, remove the onion and use an immersion blender to purée all of the herbs and peppers into the sauce. Set aside.

For the casserole

  • While the sauce simmers, slice all of the veggies except the tomatoes and onions, and place them in a large bowl. Liberally salt them and toss, then allow to sit for ten to 20 minutes. Drain the water out and place them on paper towels to dry. In a skillet, heat up several tablespoons of avocado oil and sauté the veggie rounds lightly, working in batches. Place about a cup of the sauce in the bottom of a heavy casserole dish or a large spoonful into individual ramekins and start placing the veggies around the bottom of the pan or ramekins in layers, adding more sauce as needed. Cut the tomatoes and onions into round slices and begin to place them in the pan also. 
    Once all of the veggies and sauce are in the pan, bake at 400 for 30 minutes, a little longer if your potato slices are not super thin.

Ingredients:

  • One large can of Italian, whole peeled tomatoes
  • Two bell peppers, orange, red or yellow
  • Six tablespoons butter
  • Lots of garlic — I used close to 8 cloves
  • One white onion
  • Salt, to taste
  • Herbs of your choice, several large handfuls (I used basil, oregano, marjoram and thyme)
  • One large zucchini
  • Two medium sweet potatoes
  • Two large Yukon gold potatoes
  • One large yellow crookneck squash
  • Several Roma tomatoes
  • One large red onion
  • Several tablespoons avocado oil (amount will vary)

For the sauce:

Place the tomatoes, butter and white onion (cut in half and placed face down) in a pot. This is a variation on Marcela Hazan’s sauce, so simmer the tomatoes, butter and halved onion together for about 40 minutes, smashing the tomatoes as they soften. Rough chop the bell peppers and add them about five to ten minutes in. Add the garlic about halfway through (minced). Clean and de-stem the herbs, rough chop them and toss them in to simmer another 20 minutes or so, on low. Add salt to taste. Once the sauce tastes like you want it, take it off of the heat to cool slightly. When it is no longer boiling, remove the onion and use an immersion blender to purée all of the herbs and peppers into the sauce. Set aside.

Putting it all together:

Meanwhile, slice all of the veggies except the tomatoes and onions, and place them in a large bowl. Liberally salt them and toss, then allow to sit for ten to 20 minutes. Drain the water out and place them on paper towels to dry. In a skillet, heat up several tablespoons of avocado oil and sauté the veggie rounds lightly, working in batches. Place about a cup of the sauce in the bottom of a heavy casserole dish and start placing the veggies around the bottom of the baking pan in layers, adding more sauce as needed. Cut the tomatoes and onions into round slices and begin to place them in the pan also.

Once all of the veggies and sauce are in the pan, bake at 400 for 30 minutes. Enjoy!

More vegetable-forward recipes can be found here, here and here.

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Shop my LTK shop @Modern_Hippie_Kitchen for these fun fall baking essentials!

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