Description

This No Nightshade Ratatouille will become more delicious as the flavors meld over a few days. Serve chilled or hot with grilled or roast lamb, pork, or poultry.

Ingredients

Scale

2 beet(s) Beets, raw (golden; peeled & roughly chopped)

3 medium Carrots (peeled & roughly chopped)

4 clove(s) Garlic (minced)

1 medium Yellow onion (peeled & roughly chopped)

1 medium Summer squash (chopped)

1 medium Zucchini (chopped)

1 tbsp Oregano, dried

1 tsp Rosemary, dried (minced fresh)

1 tsp Sea salt, fine

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Instructions

In a large saucepan, add a small amount of water or veggie broth over medium–low heat. Add beets, carrots, and garlic.
Cover and cook for 20 minutes, stirring occasionally.
Add onion, yellow squash, zucchini, oregano, rosemary, and sea salt.
Continue cooking, covered, until vegetables are tender, about 20 minutes.
Check seasoning and adjust salt to taste.
Serve hot or cold.