Rustic Root-a-touille | Root vegetable Ratatouille with crusty garlic bread.


I recently invested in a new external hard drive as my computer is clogging up with food photos. Whilst in the process of sorting and moving these, I found a vegan take on a recipe inspired from yes, more please! that I meant to post for #MånadensGröna some time late last year on the theme of Root Vegetables.
I made a Ratatouille but using swedes, beets and potatoes rather than "the regulars", but I never posted it as I was not very pleased with the final photos.

Well, one year later I have once again cooked up a Root-atouille (it was just as tasty as I remembered, a very rustic meal - particularly served with some crusty garlic bread!) and one of the original photos will get its 15 minute of fame.


Root-a-touille with crusty garlic bread.

  • 1 can of tomato
  • 1 brown onion
  • some garlic cloves
  • 2 tbsp olive oil
  • 1 tsp herbs the provence
  • 1 spring rosemary or thyme
  • salt, pepper
  • 2-3 tbsp dairy free butter
  • vegan "parmesan" (opt.)
  • 1 swede
  • 1 sweet potato
  • 1 zucchini or aubergine
  • 2-3 potatoes
  • 2-3 beetroots


  1. Set oven to 200C.
  2. Slice the veggies thinly. If you own a mandolin this is the perfect opportunity to put it to use.
  3. Saute the onion and garlic in olive oil until softened. Add herbs and the canned tomato and let simmer for a while.
  4. Pour tomato sauce in an oven-proof dish. Start stacking the root veggies in alternating patterns until you have made your way around the dish.
    Finally, brush with melted dairy free butter and some cashew parmesan.
  5. Bake for 30 minutes, covering the dish with aluminium foil for the first 15.
  6. Serve hot with some crusty garlic bread.

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