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Home » Sheet Pan Ratatouille with Creamy Polenta (video)

Sheet Pan Ratatouille with Creamy Polenta (video)

September 19, 2017 By Diane Smith 10 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Sheet Pan Ratatouille With Creamy Polenta
Sheet Pan Ratatouille With Creamy Polenta

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 and the results from a challenge set by The Recipe Redux team. This challenge also inspired another recipe, Sheet Pan “Fish” & Chips.

Although the Recipe Redux challenges are no longer active, they were a great motivation to try something new. 

Ratatouille

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.

Ratatouille-Sheet-Pan

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
Ratatouille

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.

Sheet Pan Ratatouille With Creamy Polenta

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!

Ratatouille
Print Recipe
4.18 from 34 votes

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 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 people

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 Tbl fresh marjoram chopped
  • 1/2 cup fresh basil
  • 1 Tbl fresh parsley
  • sea salt and 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)
  • sea salt and pepper to taste
Prevent 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
%
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.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Beth Ann Stevens Breen

    September 10, 2017 at 12:30 pm

    Wonderful recipes and information for eating healthy and living a longer productive life.

    Reply
    • Diane Smith

      September 10, 2017 at 12:32 pm

      Thanks so much! ????

      Reply
  2. Nico @ yumsome

    September 30, 2017 at 6:19 am

    This looks like such perfect comfort food – can’t beat a whole load of veggies on top of a mound of polenta, can you! Fantastic! xx

    Reply
  3. Karman | The Nutrition Adventure

    October 4, 2017 at 8:53 pm

    What a great idea to serve ratatouille over polenta!

    Reply
  4. Faye

    October 28, 2017 at 7:27 pm

    Sounds like a wonderful recipe I would love to try, however I am allergic to mushrooms. What other vegetable would be a good alternate in this? Thanks in advance.

    Reply
    • Diane Smith

      October 29, 2017 at 9:01 am

      Hi, Faye, I think a great substitution would be some kind of squash. I just roasted up some butternut squash I bought already cubed from the store. That makes it super easy. The squash was so tender and sweet. Although not traditional, you could try potatoes, carrots, cauliflower or beets, or you could just up the quantities of the other veggies in the recipe. Best of luck.

      Reply
  5. Sabine Frühauf

    November 1, 2017 at 3:24 pm

    Sounds great and I will give it a try tomorrow. 1 question: do I have to use the yeast for the polenta, and if so: why? Thank you for your kind reply!

    Reply
    • Diane Smith

      November 1, 2017 at 4:40 pm

      Hi, no you don’t have to use the nutritional yeast. It’s there for flavor since there’s no cheese in this recipe. It needs a little something so it’s not bland. I just decided to change from water in the polenta recipe to vegetable stock and that will help with flavor, as well. Of course, salt helps, unless you’re restricting it. 🙂 Hope you enjoy.

      Reply
  6. Neysa

    November 3, 2018 at 5:29 pm

    Can not wait to try this and the oatmeal and quinoa breakfast…after grocery shopping!! Thanks so much!!

    Reply
    • Diane Smith

      November 4, 2018 at 10:15 am

      You’re welcome. I hope you enjoy them!

      Reply

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