Fall Ratatouille

By devogirl

A simple and flavorful fall dish highlighting seasonal vegetables.
happy Herbivore

cal 424 fat 2.2 carb 95g fiber 14g sugar 14g protein 10g

Ingredients

• 1 large yellow onion, diced
• 4 cloves of garlic, minced
• 1 green chile, thinly sliced (can sub a jalapeño)(optional)
• 1 butternut squash, peeled and cut into 1 inch chunks
• 2 parsnips, cut into 1 inch chunks
• 1 zucchini, cut into 1 inch chunks
• 1 eggplant cut into 1 inch chunks
• 2 potato, cut into 1 inch chunks
• 2 tomatoes, diced
• 1 teaspoon honey or agave
• 1 Tablespoon tomato paste
• 1/4 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 1 cup cilantro, roughly chopped
• 4 cups brown rice

Details

Servings 4
Adapted from dishingupthedirt.com

Preparation

Step 1

1. Add a think layer of water or broth to a heavy casserole dish or dutch oven over medium-high heat. Add the onion and cook for about 5 minutes. Stir in the garlic and chile pepper. Cook for about 2 more minutes stirring often. Add the squash, parsnips, zucchini, eggplant and potato. Cook until the vegetables brown up a bit and become fragrant. About 5 minutes.

2. Stir in the chopped tomatoes, honey, tomato paste, crushed red pepper flakes and plenty of salt and pepper. Cover the pan and lightly simmer the vegetables for about 30 minutes. Check often and if the veggies become too dry add a little water.

3. After 30 minutes or so taste test the vegetables. They should be soft and the flavors should be melting together. Adjust seasonings as needed and serve over cooked lentils with plenty of fresh chopped cilantro.