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.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Ratatouille
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.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Ratatouille
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
Instructions
  1. 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.
  2. Remove the pan and add the chopped tomatoes, stirring to mix all.
  3. Roast for another 20 minutes, making sure the vegetables stay moist. Remove from the oven when the vegetables are wilted and a bit mushy.
  4. Add the fresh herbs.
  5. Serve over polenta.
Polenta
  1. Heat the vegetable broth over medium in a large saucepan to a slow simmer.
  2. Slowly add the polenta in a stream, whisking the whole time.
  3. Cook over low heat for 15 minutes, stirring frequently until thick and creamy. Scrape the bottom to avoid burning the cornmeal mixture.
  4. Stir in soy milk and nutritional yeast and salt and pepper to taste before removing the pan from the heat.
Nutrition Facts
Sheet Pan Ratatouille with Creamy Polenta
Amount Per Serving
Calories 122 Calories from Fat 11
% Daily Value*
Total Fat 1.2g 2%
Saturated Fat 0.3g 2%
Cholesterol 0mg 0%
Sodium 411.6mg 17%
Total Carbohydrates 26.8g 9%
Dietary Fiber 9.1g 36%
Sugars 12.9g
Protein 6.2g 12%
Vitamin A 7%
Vitamin C 115%
Calcium 9%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com