Sheet Pan Ratatouille with Polenta
This bright and colorful Sheet Pan Ratatouille is a modern twist on the classic French chunky summer vegetable stew, rich with olive oil and fragrant with plenty of herbs. Serve over creamy polenta for the perfect summer dinner.
Servings: 3
Ingredients
- 1 medium eggplant cubed
- 1 summer squash cubed
- 1 zucchini cubed
- 1 red bell pepper chopped into 3/4 inch slices
- 1/2 onion chopped, or thinly sliced
- 2 tsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil or 2 tbsp fresh basil
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 15 oz can of tomatoes or 3 tomatoes, chopped
For the polenta
- 1/2 cup polenta or grits
- 2 cups of water or broth
- 1/2 tsp salt
- 2 tsp nutritional yeast
- 1 tbsp vegan butter
Instructions
- Chop all the vegetables and add to a baking dish. Use a baking dish that is large enough that all the vegetables are in a single layer.
- Drizzle the oil all over over, then mix in. Add in the herbs, salt, and pepper, and mix in, and spread again.
- Bake at 400 degrees F ( 205 c) for 30 to 35 minutes, or until the eggplant is almost done.
- Add in your tomatoes, and mix in, and bake for another 10-15 minutes so that the tomatoes start to get tender.
- In the meanwhile, make your polenta by heating up the water until hot, then add in the polenta gradually while whisking. Add in salt nutritional yeast, vegan butter, and mix in. Continue to cook until the polenta is cooked to preference.
- Remove the baking dish from the oven, and then taste and adjust flavor.
- Serve the baked ratatouille over the polenta in bowls. Sprinkle some pepper flakes, fresh basil, or parsley.
Video
Notes
- Make sure not to crowd the pan too much and make sure your oven comes up to the perfect temperature. The high heat evaporates the liquid and concentrates their flavors while browning everything up in a delicious way.
- As for summer squash vs zucchini - I include a little of each just to make my ratatouille more colorful and appetizing, but if you're having trouble hunting one down, it won't affect the flavor at all to just swap it for the other. Or add more color by using yellow and red bell pepper.
- If you want, add a dollop of pesto, or pureed basil and garlic into the finished ratatouille. Another great final touch would be a splash of good sherry or red wine vinegar sprinkled over the roasted veg right in the end.
- If you don't like eggplants, use zucchini. For the most part, if you want to substitute eggplant in a recipe, your best friend is zucchini as it behaves in much the same way as eggplant, although it cooks faster.
- Make this a bit in advance - ratatouille gets better with time and is so much better when eaten slightly chilled or at room temperature the next day.
Nutrition
Calories: 282kcal | Carbohydrates: 50g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 725mg | Potassium: 1302mg | Fiber: 11g | Sugar: 17g | Vitamin A: 2100IU | Vitamin C: 91mg | Calcium: 117mg | Iron: 4mg