Just because ratatouille sounds fancy doesn't mean it's hard to make!
Winter Ratatouille Sandwich
- 1/4 cup Olive Oil; plus more as needed
- 1 medium Butternut Squash; peeled and medium diced
- 1 large Parsnip; peeled and medium diced
- 1 small Celery Root; peeled and medium diced
- 1 Rutabaga; peeled and medium diced
- 1 small Yellow Onion; medium diced
- 2 cloves Garlic; peeled and minced
- 15 ounce can Whole Peeled Tomatoes
- 1 Bay Leaf
- Balsamic Vinegar; to taste
- Salt and Freshly Ground Black Pepper; to taste
- 6 Demi Baguettes; split and toasted
- 8 ounces Goat Cheese
- 3/4 cup picked fresh Basil Leaves; torn
- For the Ratatouille:
Place a dutch oven over medium high heat and add the Olive Oil. When the oil is hot, add the Butternut Squash, Parsnip, Celery Root, and Rutabaga and cook until it begins to soften and brown. Season it with a good pinch of Salt.
- Reduce the heat to medium, and to the same pan, add more Olive Oil if necessary along with the Onion and Garlic. Cook until it begins to soften. Sweat until the Onion and Garlic have softened and become aromatic. Add the Tomatoes, breaking them up with your hands slightly, and the Bay Leaf. When the mixture comes up to a simmer, reduce the heat to medium low and continue to cook until all of the vegetables and flavors marry together and reduce and thicken. Check for seasoning one last time here, adding additional Salt and Pepper if necessary then finish with the Balsamic Vinegar, adding 1 tablespoon at a time until it’s where you like it. Remove the Bay Leaf then set aside off the heat.
- To Assemble the Sandwich:
Spoon some of the Ratatouille – it can be room temperature or warmed - on the bottom half of the toasted Baguette. Top with some Goat Cheese and some of the torn Basil Leaves, followed by a good drizzle of Olive Oil and additional Balsamic Vinegar, then the top half of the Baguette.