Boulders' Roasted Parsnip Rutabaga Ratatouille Recipe

• 2 x parsnips - (abt 1/2 lb) peeled
• 2 x rutabagas - (abt 3/4 lb) peeled
• 2 x Japanese eggplant - (abt 1/2 lb)
• 1 x zucchini - (abt 1/2 lb)
• 1 x yellow squash - (abt 1/2 lb)
• 1 x red onion
• 2 tsp extra virgin olive oil
• 1/8 tsp kosher salt
• 1 pch freshly-grnd black pepper
• 2 tsp fresh thyme
• 1/2 c. diced tomatoes
• 2 x Anaheim chilies - (to 3) roasted, peeled, and diced

Directions