Blue Potato and Yellow Carrot Raratouille
Purple Potatoes, sliced into rounds
Yellow carrots, sliced into rounds
thyme & fresh sage, to taste
Celtic salt & black pepper to taste
1-2 tbsp cheddar cheese, grated
1-2 tbsp parmesan, grated
Cook the shallots down in olive oil with garlic, thyme & fresh sage. Transfer to a round baking dish.
Arrange the veggies on the bed of cooked down shallots. Season with olive oil, Celtic salt, black pepper and thyme.
Bake at 375F covered for 30 mins. Then uncover it and sprinkle with shredded cheddar + parm and bake at 425 for an additional 20 mins.