Sheet Pan Ratatouille with Creamy Polenta (video)

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.

It’s like a bountiful garden, the result of a challenge set by The Recipe Redux team. This challenge also inspired another recipe, Sheet Pan “Fish” and chips.

Although the Recipe Redux challenges are no longer active, they were a great motivation to try something new.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, as each vegetable was cooked separately on the stove. However, you can now make this ratatouille on just one sheet pan, which makes for easier cleanup.

You should peel the eggplant because the skins tend to separate and become tough to eat but you 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 in 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.

You should use only fresh herbs, as they really make 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 marjoram is the better choice since we want to use fresh herbs.

I like to serve it atop creamy polenta. Creamy polenta needs more liquid, and the addition of unsweetened non-dairy milk helps. Add some nutritional yeast, salt, and pepper, and it’s ready. 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!

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Sheet Pan Ratatouille with Creamy Polenta

A garden delight full of fresh herbs and flavors this recipe works for lunch, dinner, potluck, and holidays. You will never grow tired of eating this clean and healthy dish. It will be your “go-to” staple for any occasion.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Servings: 4 people

1/21x2x3x

Equipment

• Cutting board
• Knife
• Measuring Cups and Spoons
• Baking Sheet
• Stainless Steel Pot Set

Ingredients

• 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 tbsp fresh marjoram chopped
• 1/2 cup fresh basil
• 1 tbsp fresh parsley
• salt and black pepper to taste

Polenta

• 1 cup polenta
• 3 cups low-sodium vegetable broth (or homemade)
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened non-dairy milk (more as needed) (or 1/2 cup homemade)
• salt and black pepper to taste

Cook ModePrevent your screen from going dark

Instructions

• 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.

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.

Notes

Nutrition

Nutrition Facts

Sheet Pan Ratatouille with Creamy Polenta

Amount per Serving

Calories

122

% Daily Value*

Fat

 

1.2

g

2

%

Saturated Fat

 

0.3

g

2

%

Cholesterol

 

0

mg

0

%

Sodium

 

411.6

mg

18

%

Carbohydrates

 

26.8

g

9

%

Fiber

 

9.1

g

38

%

Sugar

 

12.9

g

14

%

Protein

 

6.2

g

12

%

Vitamin A

 

350

IU

7

%

Vitamin C

 

94.9

mg

115

%

Calcium

 

90

mg

9

%

Iron

 

2.3

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.

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