Winter Ratatouille

Sunday Lunch. I adapted the recipe from Jan/Feb issue of Waitrose Seasons magazine. They suggest that it be served with rice, but we had it by itself. Very filling and healthy.

Ingredients
1 swede; peeled and cubed
1 butternut squash, peeled and cubed
2 parsnips; peeled and cubed
2 carrots; peeled and cubed
1 sweet potato; peeled and cubed
8 shallots; peeled and halved
1 garlic bulb; peeled
1 lb of cherry tomatoes
800ml of tomato juice or passata
3 to 4 sprigs of sage, chopped
salt and black pepper
2 tblspn olive oil


Instructions
Heat the oven to 200°C. Place the vegetables, garlic cloves, salt pepper and the sage in a very large, deep oiled roasting dish.


Add the oil and mix, roast for 30 minutes until the vegetables are brown.
Remove from the oven, add the cherry tomatoes and passata, then cover the dish with a foil. Lower the oven temperature to 190°C, and cook for a further 1–1½ hours, stirring occasionally, until the vegetables are soft.