For those of you with kids, you may hear Ratatouille and think of the cartoon movie where a bunch of rats run around cooking. But not for this sheet pan ratatouille with creamy polenta.
Although the Recipe Redux challenges are no longer active, they were a great motivation to try something new.
Sheet Pan Ratatouille
This recipe used to be much more difficult, cooking each vegetable separately on the stove. You can now make this ratatouille all on just one sheet pan, which makes for easier cleanup.
You should peel the eggplant because the skins tend to separate and get tough to eat, but don’t need to salt it to release its moisture unless you want to take this extra step.
You don’t need to peel the tomatoes, though. Just chop all the vegetables into about 1″ pieces and throw them onto some parchment paper or lightly spray your pan with oil.
Leave off the tomatoes until about 20 minutes into the roasting time. Then add them to the pan and roast for another 20 minutes until the vegetables are wilted, steaming, and soft. You don’t want them to get crispy. This sheet pan ratatouille should be moist so if they’re getting too crisp, bring them together a little more on the pan.
Add these recipes to your easy plant-based dinners:
- Sheet Pan Tempeh Puttanesca
- Sheet Pan Tofu “Fish” & Chips
- Black Bean Tacos with Avocado Cream
- Vegan Huevos Rancheros Casserole
- Chana Masala with Chickpeas & Yams
One of the ingredients is mushrooms, and you can use your favorite. Mushrooms are so hearty, and each type has its own unique quality it brings to a dish. You may use button or cremini mushrooms, but here’s a list of other delicious mushroom options.
It’s recommended that you use only fresh herbs for it makes the dish. You will want to chop the fresh herbs to make them more edible and to bring out the natural flavors. Chopping herbs is not the same as chopping vegetables.
Herbs are tricky and require good knife skills or an herb chopper. This recipe calls for marjoram, and many people like to sub oregano if they can’t find marjoram. In this recipe, oregano would work because it pairs well with tomatoes, but since we want to use fresh herbs, marjoram is the better choice.
I like to serve it atop creamy polenta. Creamy polenta needs more liquid, and the addition of unsweetened non-dairy milk helps. Add a little nutritional yeast, salt, and pepper, and it’s ready to go. With all of the flavor of the ratatouille, you don’t need a complex polenta.
I’d love to hear your feedback in the comments below for this Vegan Sheet Pan Ratatouille with Creamy Polenta recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Sheet Pan Ratatouille with Creamy Polenta
- 1 large eggplant chopped 1" If the peel is tough then peel
- 2 medium zucchini chopped 1"
- 1 large onion chopped 1"
- 1 large green pepper chopped 1"
- 8 oz your favorite mushrooms small left whole, large cut in half
- 4 large roma tomatoes chopped 1"
- 4 cloves garlic peeled and cut in half
- 2 Tbl fresh marjoram chopped
- 1/2 cup fresh basil
- 1 Tbl fresh parsley
- sea salt and pepper to taste
- Preheat the oven to 400°F. Put all of the vegetables except tomatoes on parchment or oil-sprayed pan. Salt and pepper to taste. Roast for 20 minutes.
- Remove the pan and add the chopped tomatoes, stirring to mix all.
- Roast for another 20 minutes, making sure the vegetables stay moist. Remove from the oven when the vegetables are wilted and a bit mushy.
- Add the fresh herbs.
- Serve over polenta.
- Heat the vegetable broth over medium in a large saucepan to a slow simmer.
- Slowly add the polenta in a stream, whisking the whole time.
- Cook over low heat for 15 minutes, stirring frequently until thick and creamy. Scrape the bottom to avoid burning the cornmeal mixture.
- Stir in soy milk and nutritional yeast and salt and pepper to taste before removing the pan from the heat.