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Fall Ratatouille

This ratatouille, pronounced rat-uh-too-ee, is the perfect vegetable stew this fall.

Total Time

2 hr

2 hr

Prep Time

30 minutes

30 minutes

Cook Time

1 hr 30 min

1 hr 30 min

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Total Time

2 hr

2 hr

Prep Time

30 minutes

30 minutes

Cook Time

1 hr 30 min

1 hr 30 min

Ingredients

for 8 servings

Purée

  • 2 tablespoons
    olive oil
  • 1 small white onion, thinly sliced
  • ¾ cup
    orange sweet potato, peeled and cut into 1/4 in (6 mm) thick rounds (165 g)
  • ¾ cup
    yellow potato, peeled, cut into 1/4 in (6 mm) thick rounds (165 g)
  • ½ cup
    gala apple, peeled roughly chopped (120 g)
  • 3 sprigs fresh thyme
  • 1 teaspoon
    kosher salt
  • ¾ cup
    vegetable stock, divided (180 mL)

Ratatouille

  • 3 small orange sweet potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
  • 3 small yellow potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
  • 3 small purple potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
  • 1 delicata squash, small squash, 2 in (5 cm) ⅛-inch (3 mm) thick half-moons
  • 3 gala apples, small apples, cut into 1/8 in (3 mm)
  • 1 tablespoon
    olive oil, plus more to taste
  • 1 teaspoon
    kosher salt, plus more to taste
  • ½ teaspoon
    freshly ground black pepper
  • 3 sprigs fresh thyme

Nutrition Info

Powered by
  • Calories 439
  • Fat 11g
  • Carbs 83g
  • Fiber 11g
  • Sugar 25g
  • Protein 5g
  • Estimated values based on one serving size.

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*Delivery available at select Walmarts.

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Where is this service available?

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Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Make the purée: In a medium pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, sweet potato, potato, apple, thyme, and salt. Sauté for 8–10 minutes, until the vegetables begin to release their juices and soften.
  3. Add ½ cup (120 ml) of vegetable stock and cover the pan. Reduce the heat to medium-low and cook for 20–25 minutes, until the vegetables are completely softened. Remove the pot from the heat.
  4. Scroll for more content

  5. Remove the thyme stems and discard. Add the remaining ¼ cup (60 ml) of vegetable stock and, using an immersion blender, blend until completely smooth. Season with more salt to taste.
  6. Spread the purée over the bottom of an 10-inch (25 cm) cast iron skillet. Arrange the orange sweet potatoes, yellow potatoes, purple sweet potatoes, delicata squash, and apple slices in an alternating pattern on top, working from the outside in. Drizzle the olive oil over the top and season with the salt, pepper, and thyme.
  7. Cover the pan with foil and bake the ratatouille for 30 minutes, then uncover and bake for another 20–25 minutes, until the vegetables are softened and starting to brown.
  8. Scroll for more content

  9. Drizzle the ratatouille with more olive oil to taste. Serve warm.
  10. Enjoy!
 

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