My sweet friend Ashleigh (gotta admit here, I'm old enough to be her mom) is a creative, healthy cook in her own right and we always share recipes.  Last time I saw her, she gave me her recipe for what she called "greek" ratatouille and I knew I had to try it just because it had such an interesting blend of ingredients.  Since then, I've made it twice at the request of my family!  We top it with a little feta and crushed red pepper flakes.  It's truly delicious, healthy, bursting with flavor, and on top of that, you will have leftovers.  I made soup in my blender with the leftover veggies and a little chicken broth and it was delicious. 


1 butternut squash

1 large or two small fennel bulbs

3 to 4 leeks, white parts only

1 red onion

1 red or green pepper


1.  Preheat oven to 350 degrees.
2.  With the blade of a food processor, thinly slice all of the ingredients.  If you don't have a food processor, you can do it by hand, but I'm not going to lie - the squash is hard to work with.  Last time, I bought already cubed squash and just ran that through my slicer and it worked out just fine.
3.  Spray a 9 x 13 baking dish with cooking spray.  Layer the vegetables in the dish.  Drizzle with a little olive oil and salt and pepper.  Cover with foil.
4.  Bake for about 45 minutes or until vegetables are tender.  Let sit, still covered in foil, for about 10 minutes before serving.

Serves 8 to 10

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