5 from 36 votes
Sheet Pan Ratatouille with Polenta
Sheet Pan Ratatouille with Polenta features oven-roasted cubed eggplant, summer squash, zucchini, red bell pepper, and onion, seasoned with dried herbs and olive oil to concentrate their flavors. The roasted vegetables are finished with tomatoes and baked further to tender perfection. Creamy polenta cooked with nutritional yeast and vegan butter provides a smooth base, creating a wholesome and colorful vegetable dish.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
3
Calories:
282 kcal
Course:
Main Course
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 282
% 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.