Winter Ratatouille

In this winter spin on ratatouille, sweet potatoes, red potatoes and turnips stand in for traditional summer vegetables, resulting in a hearty dish that works both as plant-based meal or a seasonal side.

Serves: 8Prep: 40 minutesCook: 1 hour 5 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 8


  • 1 cup Private Selection™ Heirloom Vine-Ripened Tomato Sauce
  • 1 large sweet potato, peeled
  • 2 turnips, peeled
  • 2 large red potatoes
  • 1 medium red onion
  • 3 tablespoons olive oil
  • 1 1⁄2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon minced garlic
  • 2 teaspoons rosemary, chopped
  • 1 teaspoon thyme, chopped
  • olive oil spray


  • Preheat oven to 375°F.
  • In a 3-quart casserole dish, spray with olive oil spray; spread tomato sauce in an even layer on the bottom; set aside.
  • Using a mandoline slicer, carefully slice sweet potatoes, parsnips, red potatoes and onion into even, thin slices.
  • In large bowl, toss vegetables with olive oil, salt, pepper, garlic and herbs.
  • Alternate vegetable slices in casserole dish, lining slices up vertically.
  • Cover dish with foil; bake 50 to 60 minutes, until vegetables are tender.
  • Increase oven temperature to 425°F. Remove foil and bake an additional 10 to 15 minutes, until edges are golden brown. Allow to stand at least 10 minutes before serving.