This ratatouille, pronounced rat-uh-too-ee, is the perfect vegetable stew this fall.

Quick Info

⏱️ 120 min • 🍽️ 8 servings • ⭐ 90%

Nutrition

326 cal • 5g protein • 75g carbs • 2g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Appetizers] • [Dinner] • [Sides]

Ingredients

• 2 tablespoons olive oil
• 1 small white onion, thinly sliced (about 1 cup)
• ¾ cup orange sweet potato, peeled, cut into ¼-inch thick rounds
• ¾ cup yellow potato, peeled, cut into ¼-inch thick rounds
• ½ cup Gala apple, peeled, roughly chopped
• 3 sprigs of fresh thyme
• 1 teaspoon kosher salt, plus more to taste
• ¾ cup vegetable stock, divided
• 3 small orange sweet potatoes, 1½–2-inches wide, cut into ⅛-inch thick rounds (about 1 pound)
• 3-4 small yellow potatoes, 1½–2-inches wide, cut into ⅛-inch thick rounds (about 1 pound)
• 2-3 small purple sweet potatoes, 1½–2-inches wide, cut into ⅛-inch thick rounds (about 1 pound)
• 1 small delicata squash, 2 inches wide, seeds removed, cut into ⅛-inch thick half-moons (about ¾ pounds)
• 3-4 small Gala apples, cored, cut into ⅛-inch thick rounds (about 1 pounds)
• 1 tablespoon olive oil, plus more to taste
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 3 sprigs of fresh thyme

Instructions Preview

1. Preheat the oven to 375°F (190°C).
2. Make the purée: In a medium pot, heat the …
3. Add ½ cup (120 ml) of vegetable stock and …

…and 5 more steps

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Recipe by: Chris Rosa, Karlee Rotoly • From: Tasty