A classic French dish gets a hearty wintertime makeover with the addition of beets & turnips in this easy to make Winter Vegetable Ratatouille...
A big thank you to Hamilton Beach for partnering with me today to bring you all this recipe & for sponsoring the giveaway.
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Have you ever watched a movie and came away from it just craving a dish you have never tried before? Like you literally wanted to run out to the store the minute the credits hit and go get everything you needed to make it. For me, that movie was Ratatouille. ;) Yes, the Disney movie about a rat who became a critically acclaimed chef.
There was just something about the way that those thinly sliced & roasted vegetables evoked childhood memories for Anton Ego that had me entranced. But one thing stopped me in my tracks- those perfectly sliced veggies. I mean, I know that ratatouille can be made a little more rustic, but I wanted to make the ratatouille from the movie. The ratatouille with the beautiful layers of evenly sliced vegetables. But seeing as how I didn't want to spend an hour thinly slicing eggplant and zucchini by hand, I put this little culinary fantasy of mine on the back burner. That is, until now... ;)
Because I now have a new secret weapon for making the ratatouille of my dreams- my Hamilton Beach Professional 14 Cup Dicing Food Processor...
The adjustable slicing blade is what created the magic and made quick work of slicing the veggies for this Winter Vegetable Ratatouille recipe I am sharing with you all today. The slicing blade for this food processor has 14 different thickness settings from paper thin (1/32") to thick & hearty (1/4"). Not only can you quickly get perfectly uniform veggie slices with this snazzy new food processor from Hamilton Beach, but it can also dice, shred, mix, chop, puree, and knead bread and pizza dough with its dough blade! If you have been looking for the ultimate, do-it-all food processor for your kitchen, this is most certainly it, folks. :)
A few tips for making this Winter Vegetable Ratatouille with the Hamilton Beach Professional 14 Cup Dicing Food Processor:
- I used setting #7 (1/8") for my vegetable slices. Feel free to slice your veggies thinner or thicker, but please take note that your baking time may vary a little. (A little shorter for thinner slices & a little more for thicker slices.)
- I would strongly suggest that you slice your beets last since the juices from them tend to stain just about every thing that they touch.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients (Serves 6-8)
- 1 tbsp olive oil
- 1 cup of your favorite pasta sauce
- 3/4 cup water
- 1 small eggplant, ends trimmed & thinly sliced
- 2 turnips, ends trimmed & thinly sliced
- 1 red bell pepper, cored & thinly sliced
- 1 yellow bell pepper, cored & thinly sliced
- 3 fresh beets, peeled & thinly sliced
- 3 tbsp olive oil
- Kosher salt & black pepper, to taste
- Fresh basil, chopped
Preheat your oven to 375 degrees. Coat the inside of a 12-inch cast iron skillet or a 13x9 baking pan with the 1 tbsp of olive oil. Pour the pasta sauce & water into the prepared skillet or pan & gently mix until combined.
Layer the sliced vegetables into the skillet or pan. I started with the eggplant, then the peppers, the turnips, and then the beets. I made 2 layers like this. Drizzle the vegetables with the remaining 3 tbsp of olive oil, & then season with salt & pepper to taste. Cover tightly with aluminum foil and then bake for 1 hour or until the vegetables are roasted and tender.
Garnish with the fresh chopped basil, if desired. Serve warm with a good crusty bread.
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