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Gerbs Roasted Pumpkin Ratatouille

Sennen Conte makes his Gerbs Roasted Pumpkin Ratatouille Recipe for his family on chilly Fall weekends. This is hearty and fast!

Gerbs Roasted Pumpkin Ratatouille
Print Recipe
Sennen Conte makes his Gerbs Roasted Pumpkin Ratatouille Recipe for his family on chilly Fall weekends.
Servings Prep Time
6 15 min
Cook Time
30 min
Servings Prep Time
6 15 min
Cook Time
30 min
Gerbs Roasted Pumpkin Ratatouille
Print Recipe
Sennen Conte makes his Gerbs Roasted Pumpkin Ratatouille Recipe for his family on chilly Fall weekends.
Servings Prep Time
6 15 min
Cook Time
30 min
Servings Prep Time
6 15 min
Cook Time
30 min
Ingredients
  • 2 pounds Sweet Potatoes – peeled & cubed
  • 2 pounds fresh Pumpkin – cubed & skinned
  • 1 medium size Eggplant – cubed & skinned
  • 2 large Red Onion - diced
  • 1 small shallot - diced
  • 4 cloves garlic – finely diced
  • 2 medium red bell peppers – diced
  • 1 1/2 cups Gerbs Dried Super 5 Fruit Medley
  • 1/2 tbsp crushed red pepper flakes
  • HEAVY duty aluminum foil
  • olive oil
  • Salt & Pepper
  • 1 cup Roasted Unsalted Gerbs Pumpkin Seeds (garnish)
  • Sour Cream (topper/garnish)
  • Scallion – chopped (garnish)
Servings:
Instructions
  1. Preheat Oven - 375 degrees Step 1: Rehydrate Super 5 Fruit – place in small bowl & cover with 1 cup boiling water or Cider (if available).
  2. Step 2: Sauté Onion, chalet & peppers in olive oil, for 5 minutes medium high heat, add Eggplant, cook for 5 minutes, add garlic and remove from heat.
  3. Step 3: Large metal stainless bowl: add Pumpkin, Sweet Potatoes, Super Fruit Medley, Cooked Onion mixture, red pepper flakes, salt & pepper to taste & ½ cup olive oil. Mix thoroughly.
  4. Step 4: Pour mixture into large pan or baking sheet with high sides – bake 30 minutes
  5. Scoop Ratatouille into small soup bowl, top with Pumpkin Seeds, dollop of Sour Cream, chopped Scallions, and a few sprinkles of Super 5 Fruit.
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