Name: Sheet Pan Ratatouille Polenta
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 3 servings
Ingredients: 1 null eggplant (cubed); 1 null summer squash (cubed); 1 null zucchini (cubed); 1 null red bell pepper (chopped into 0.75 inch slices); 0.5 null onion (chopped, or thinly sliced); 2 tsp olive oil; 1 tsp dried oregano; 1 tsp dried basil (or 2 tbsp fresh basil); 0.5 tsp dried thyme; 0.5 tsp salt; 0.25 tsp black pepper; 15 oz canned tomatoes (or 3 tomatoes, chopped); 0.5 cup polenta (or grits); 2 cups water (or broth); 0.5 tsp salt; 2 tsp nutritional yeast; 1 tbsp vegan butter

Instructions

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1

Chop all the eggplant (1 medium), squash (1 summer), zucchini (1), bell pepper (1 red), and onion (0.5) and add to a large baking dish. Ensure vegetables are in a single layer.
2

Drizzle the olive oil (2 tsp) over the vegetables, then mix. Add the dried oregano (1 tsp), dried basil (1 tsp), dried thyme (0.5 tsp), salt (0.5 tsp), and black pepper (0.25 tsp), mix well, and spread evenly.
3

Bake at 205°C (400°F) for 30 minutes, or until the eggplant (1 medium) is nearly tender.
4

Stir in the canned tomatoes (15 oz) and bake for another 10-15 minutes, until the tomatoes are tender.
5

Meanwhile, prepare the polenta: Heat the water (2 cups) until hot, then gradually whisk in the polenta (0.5 cup). Stir in salt (0.5 tsp), nutritional yeast (2 tsp), and vegan butter (1 tbsp). Continue cooking until the polenta reaches your desired consistency.
6

Remove the baked ratatouille from the oven, taste, and adjust seasoning as needed.
7

Serve the baked ratatouille immediately over the creamy polenta. Garnish with pepper flakes, fresh basil, or parsley, if desired.