1 Delicata Squash (Sliced into Circles, Seeds Removed)
1 Yellow Beet (Peeled and Sliced into ½ inch Circles)
1 Red Beet (Peeled and Sliced into ½ inch Circles)
1 Medium Celery Root (Peeled and Sliced into ½ inch Circles)
1 Zucchini (Sliced into ½ inch Circles)
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2 Carrots (Peeled and Diced)
1 Large White Onion (Diced)
2 Large Cloves of Garlic (Minced)
1 Bunch Kale (Stems Removed and Chopped)
1 Small Container Button Mushrooms (Sliced)
1 15 oz. Can Peeled Tomatoes (Diced)
1 15 oz. Can Chickpeas (Drained and Rinsed)
1 Cup Dry White Wine
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Herbs
1 Small Bunch Parsley (Chopped)
1 Bunch Fresh Thyme (Stems Removed)
2 Bay Leaves
Instructions
Preheat the oven to 400 degrees.
Slice and prepare all vegetables and herbs.
On two baking sheets spread the squash, beets, celery root and zucchini out in a single layer. Brush with a thin layer of olive oil and season with salt and pepper to taste.
Roast for 20 minutes, flipping half way through.
In a Dutch oven over medium/high heat, Add a small amount of oil, as well as the garlic, onion and carrots. Season with salt and pepper. Sauté until the onion and garlic are fragrant, approx. 3 minutes.
Then, add the mushrooms, thyme and bay leaves. Sauté for 5 minutes, allowing the mushrooms to slightly brown.
Add the diced tomatoes and the wine. Bring to a simmer for 3 minutes.
Next, add the chickpeas along with the roasted vegetables. And stir to combine. Allow to simmer for 2 more minutes.
Finally, add the chopped kale and simmer for 5 more minutes allowing the kale to wilt. Stir occasionally.
Remove the bay leaves before serving.
Serve with a pasta or grain of your choice and a liberal garnish of fresh parsley.
Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/delicata-and-roasted-vegetable-ragout/