Winter Root Vegetable Ratatouille

INGREDIENTS:

• 1 carrot
• 1 parsnip
• 1 medium beetroot
• 1 potato
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Olive oil
• Salt & pepper
• ½ cup grated Parmesan cheese

INSTRUCTIONS:

1. Preheat your oven to 190°C.
2. Prep the veg: Wash the carrot, parsnip, beetroot, and potato (no need to peel), then slice into thin rounds. Pop them in a large bowl, drizzle with olive oil, season with salt and pepper, and toss with thyme and rosemary.
3. Make the sauce: In a pan over medium heat, add olive oil and sauté the onion and garlic until soft and fragrant. Stir in the crushed tomatoes, oregano, and balsamic vinegar. Let it simmer for 2–3 minutes, then pour in the stock. Season and simmer for another 5–6 minutes until slightly thickened. Remove from heat.
4. Layer it up: In an ovenproof dish, spread the tomato sauce over the base. Layer half the sliced veg on top, season again, and sprinkle over the Parmesan cheese. Add the remaining vegetables as a second layer and finish with a little more olive oil on top.
5. Bake: Cover with foil or a lid and bake for 25 minutes. Remove the cover and bake for a further 10 minutes, or until golden and bubbling.