Roasted Ratatouille With Butternut Squash

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 red onions, cut into thick wedges
• 1 lb zucchini, sliced diagonally into thick slices
• 3 bell peppers, different colors, deseeded and roughly chopped
• 1 butternut squash, peeled, deseeded and cut into wedges
• 1 head garlic, divided into whole peeled cloves
• 3 ounces cheddar cheese, sliced
• 1/3 cup olive oil
• 8 ounces tomatoes, quartered
• 1/2 ounce fresh thyme, roughly chopped

Recipe

• 1 preheat the oven to 400°f
• 2 place all the ingredients, except 3 garlic cloves and cheese slices, in a large, deep roasting tin.
• 3 roast in the oven for about 40 minutes or until the vegetables are beginning to soften and turn golden brown. stir occasionally as they cook.
• 4 while the vegetables are cooking, place 3 garlic cloves and cheese slices in a food processor or blender and pulse into rough breadcrumbs.
• 5 when the vegetables are ready, remove from the oven and season with freshly ground black pepper.
• 6 sprinkle the crumbs over the ratatouille and return to the oven for a further 15 minutes or until the crumbs are golden and crispy.