Sheet Pan Ratatouille with Polenta
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
3
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Calories
282 kcal
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Course
Main Course
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Cuisine
French
Sheet Pan Ratatouille with Polenta
Description
This recipe uses a variety of summer vegetables—eggplant, summer squash, zucchini, red bell pepper, and onion—chopped and spread in a single layer on a baking dish for roasting at 400 degrees Fahrenheit. The vegetables are tossed with olive oil, oregano, basil, thyme, salt, and pepper to distribute the flavors evenly before roasting. Tomatoes are added partway through baking to maintain their shape and texture while softening.
The roasting method applies high heat to draw out moisture, caramelize the vegetables lightly, and deepen their natural flavors. Meanwhile, the polenta is prepared on the stovetop by gradually whisking cornmeal into hot water with salt, nutritional yeast, and vegan butter until it thickens to a creamy consistency.
The finished ratatouille is spooned over the polenta and served warm, optionally garnished with fresh herbs and pepper flakes. It works well as a vegetarian main or a hearty side and can be enhanced at serving with a dollop of pesto or vinegar splash for added brightness.
The recipe encourages not to overcrowd the pan for even roasting and notes that ratatouille’s flavor develops further when served at room temperature or chilled the next day, making it suitable for meal prep.
Avoid pan overcrowding to ensure vegetables roast rather than steam.Use summer squash and zucchini interchangeably depending on availability; both contribute similar textures.Make the dish in advance for improved flavor as leftovers develop more depth.Consider finishing with pesto or a splash of sherry or red wine vinegar to brighten the dish.
Ingredients
- 1 eggplant cubed, medium
- 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 oregano dried
- 1 tsp basil or 2 tbsp fresh basil, dried
- 1/2 tsp thyme dried
- 1/2 tsp salt
- 1/4 tsp black pepper
- 15 oz canned tomatoes or 3 tomatoes, chopped, can
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.
Notes
- Ensure your oven reaches 400°F for proper roasting and flavor concentration.
- Mixing yellow summer squash with zucchini adds appealing color but is optional.
- The dish improves in flavor when eaten at room temperature or slightly chilled the next day.
- Adding a splash of sherry or red wine vinegar at the end can enhance the finished ratatouille.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 725mg | 30% |
| Potassium | 1302mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 17g | 34% |
| Vitamin A | 2100IU | 42% |
| Vitamin C | 91mg | 101% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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