Roasted Ratatouille with Polenta
Adapted from Feasting at Home.
Ratatouille Ingredients
- 1 eggplant
- 2 red, orange, or yellow bell peppers
- 1 package of cherry tomatoes
- 2 zucchini or yellow squash
- ½ red onion
- an entire garlic bulb of whole peeled cloves
- 2-3 tablespoons of fresh thyme and rosemary
- olive oil spray
- salt and pepper to taste
Polenta Ingredients
- 1 cup corn meal or yellow grits
- 3 cups water
- 1 tbsp butter
- ½ cup grated parmesan or goat cheese
- salt and pepper to taste
Instructions
Preheat oven to 400°. Spray two cookie sheets with olive oil. Slice the eggplant, peppers, zucchini, squash, and onion into ½-inch strips. Spread these, along with the tomatoes, garlic, and herbs onto the cookie sheets in a single layer. Spray again, and season to taste.
Roast for 20 minutes, stir, roast 20 more minutes, stir, turn oven down to 300°, and start polenta, while veggies roast for 10-20 more minutes, until tender and edges begin to caramelize.
For polenta, bring water to a boil in a medium pot. Add corn meal slowly while stirring. Cover and cook 15 minutes on low heat. Stir in butter and cheese, salt, and pepper.
Serve veggies on top of polenta.