Root-a- touille

Root-a- touille
Recipe Date:
March 11, 2019
Serving Size:
Cook Time:
Imperial (US)
This fantastic take on the traditional Ratatouille a French Provencal stewed vegetable dish, originating in Nice, is perfect for those cooler days when something heartier is needed. A lovely side to compliment salmon, or wonderful by itself. This dish will compliment our Bien Nacido or Martaella Pinot Noir perfectly.
  • 1 rutabaga
  • 1 sweet potato
  • 2 green zucchini
  • 3 small red potatoes
  • 2 tomatoes diced
  • 1 garlic clove
  • 1 glug of Extra Virgin Olive Oil
  • 1/2 yellow onion small diced
  • 2 tbsps tablespoons of melted butter or additional olive oil
  • 1 tsp Herbs de Provence
  • 1 sprig each of thyme and rosemary
  • Salt and pepper to taste
  • 4 tbsps grated Parmesan cheese


Preheat oven at 400F/200C

1. Using a Mandolin, thinly slice the rutabaga, sweet potato, zucchini, and potatoes.

2. Quick sauté in Extra Virgin Olive Oil the Onions, garlic, tomatoes, season with salt and pepper a pinch of the herbs de Provence, fresh thyme and the sprig of rosemary.

3. Place this tomato sauté in a gratin-stone ware or glass baking dish will work to.

4. Start layering the root slices, over the sautéed tomato-onion-garlic. Alternate the colors and different type of roots and zucchini (see photo below) and work all your way around.

5. Brush the top with the melted butter and herbs and sprinkle with the grated Parmesan cheese.

6. Bake for about 25-30 minutes, cover with foil for the first 15 minutes of baking, and remove for the last 10-15 minutes to achieve a great gratin crust until golden brown.

7. Serve warm.