I found this recipe on an Australian website called fooddownunder.com, and it had our adorably curmudgeonly Bob H. written all over it in three ways: 1) he loves ratatouille, 2) he loves to roast veggies and often includes parsnips in that mix, and 3) he just roasted a bunch of New Mexico chiles. This recipe combines all three elements.
Reading it through I would tend to want to at least saute the tomatoes lightly in butter before mixing them with the roasted veggies to bring out their sweetness, but that's just me.
2 x parsnips - peeled
2 x rutabagas - peeled
2 x Japanese eggplant
1 x zucchini
1 x yellow squash
1 x red onion
2 tsp olive oil
1/8 tsp kosher salt
1 pinch freshly-ground black pepper
2 tsp fresh thyme
1/2 cup diced tomatoes
2-3 x Anaheim chilies roasted, peeled,
Heat a roasting pan in a 500 degree oven. Cut vegetables into 1/2-inch sections, dice and toss with olive oil and pepper in a mixing bowl.
Transfer vegetables to the roasting pan and roast approximately 1 hour, stirring every 20 minutes. Vegetables should turn a very light golden brown. Remove from the oven; add thyme, tomatoes, chilies and stir.
This recipe yields 6.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov