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


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.

Types of Stuff