Copycat Recipes More Free Copycat Recipes Kindle Unlimited Boulders' Roasted Parsnip Rutabaga Ratatouille Serving Size: 6 Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 2 parsnips - (abt 1/2 lb) -- peeled 2 rutabagas - (abt 3/4 lb) -- peeled 2 Japanese eggplant - (abt 1/2 lb) 1 zucchini - (abt 1/2 lb) 1 yellow squash - (abt 1/2 lb) 1 red onion 2 teaspoons olive oil 1/8 teaspoon kosher salt 1 pinch freshly-ground black pepper 2 teaspoons fresh thyme 1/2 cup diced tomatoes 2 Anaheim chilies - (to 3) -- roasted, peeled, and diced Heat a roasting pan in a 500 degree oven. Cut vegetables into 1/2-inch sections, dice and toss with olive oil and pepper in a mixing bowl. Transfer vegetables to the roasting pan and roast approximately 1 hour, stirring every 20 minutes. Vegetables should turn a very light golden brown. Remove from the oven; add thyme, tomatoes, chilies and stir. This recipe yields 6. © 2008 copycat-recipes.net As an Amazon Associate I earn from qualifying purchases.