Ingredientes para Roasted Ratatouille With Butternut Squash
- Red Onions
- 2 zucchini, diced into 1-inch pieces
- Bell Peppers
- 1 medium butternut squash, peeled and chopped into 1-inch cubes
- Garlic
- Cheddar Cheese
- 2 tablespoons olive oil
- Tomatoes
- Fresh Thyme
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Cómo preparar Roasted Ratatouille With Butternut Squash
- Preheat oven to 400°F (200°C).
- Peel and chop 1 medium butternut squash into 1-inch cubes.
- Finely chop 1 large onion.
- Dice 2 zucchini and 2 yellow squash into 1-inch pieces.
- Roughly chop 1 red bell pepper and 1 green bell pepper.
- Mince 6 cloves garlic.
- In a large, deep roasting tin, toss together the butternut squash, onion, zucchini, yellow squash, bell peppers, and garlic. Drizzle with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and salt and pepper to taste.
- Roast in the preheated oven for 40 minutes, stirring halfway through, until the vegetables are tender and slightly golden brown.
- While the vegetables roast, prepare the topping: Combine 3 cloves garlic, 1/2 cup grated Parmesan cheese, and 1/4 cup breadcrumbs in a food processor. Pulse until coarsely ground.
- Remove the ratatouille from the oven. Sprinkle the garlic-Parmesan topping evenly over the vegetables.
- Return to the oven and roast for a further 15 minutes, or until the topping is golden and crispy.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
57g
Fat
35g
Carbs
18g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Main Dish Vegetables Easy European Dinner Party Kid Friendly Vegetarian Italian Dietary Low Sodium Low Cholesterol Low Calorie Comfort Food Low Carb Inexpensive Healthy 2 Low In Something Pasta Rice And Grains Peppers Tomatoes Taste Mood Savory Presentation Served Hot 4 Hours Or Less
