A fun PEI twist on ratatouille, side of barley risotto made with mushrooms, olive oil, and herbs. 300-350g serves two hearty sides or one entrée.
Our ratatouille medley blends together locally grown organic rainbow beets, potatoes, rainbow carrots, parsnip, rutabaga, butternut squash, all baked together in a vegetarian herbed tomato sauce.
Comes frozen, ready to heat in only 10-15 minutes!
Ingredients:
Ratatouille
- Beets, Rainbow
- Carrots, Rainbow
- Squash, Butternut
- Potatoes, Yellow
- Rutabaga, Winter Squash
- Tomatoes (Sauce)
- Parsnips
- Olive oil
- Salt
- Pepper
- Basil
- Oregano
- Garlic
- Rosemary
Risotto
- Barley
- Mushrooms
- Onions
- Salt
- Pepper
- Vegetable stock
- Olive oil
