Winter Ratatouille - cooking recipe

Ingredients

1 butternut squash, peeled and cubed
3 parsnips, peeled and cubed
3 carrots, peeled and cubed
1 swede, peeled and cubed
1 onion, peeled and cut into 8 segments
1 head garlic, unpeeled and broken into cloves
15 g fresh sage
olive oil flavored cooking spray
2 (395 g) cans cherry tomatoes
500 ml cold water
1 tablespoon balsamic vinegar

Preparation

Heat oven to 200C/Gas 6.
Put the vegetables, garlic and half the sage in a large deep roasting tin. Season and spray lightly with olive oil spray.
Roast, turning occasionally for 30 minutes, until nicely browned.
Remove from oven and add the cherry tomatoes and the cold water.
Cover the dish with a baking tray or tin foil.
Lower the oven to 190c/gas 5 and cook for a further 1-1.5 hours stirring occasionally until vegetables are very tender.
Check the seasoning and stir in the balsamic vinegar and scatter over the rest of the sage.
Serve with Baked Saffron Rice. Recipe #216629.