Yield: 4
Sheet Pan Ratatouille with Thyme-Infused Polenta
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
Ratatouille
- 1 eggplant, diced
- 2 zucchini, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups cherry tomatoes
- 1 red onion, thinly sliced
- 8 garlic clove, smashed
- 2 tsp fresh thyme leaves
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper, to taste
Polenta
- 4 cups vegetable broth
- 1 cup cornmeal
Instructions
- Preheat the oven to 375ºF.
- On a large baking sheet, arrange the eggplant, zucchini, tomatoes, bell peppers, onion, garlic, and thyme. Drizzle the olive oil over the vegetables and season them with salt and pepper to taste. Toss to coat evenly. Bake the vegetables until they begin to brown and soften, about 30 to 40 minutes. Once cooked, drizzle the balsamic over the vegetables.
- While the ratatouille is baking, to make the polenta, bring the broth to a simmer over medium-high heat. Stir in the cornmeal and thyme leaves. Reduce the heat to low and cook, stirring often, until all of the liquid has been absorbed and the cornmeal is soft, about 20 to 25 minutes. Season with salt and pepper to taste.
- Serve the ratatouille over the polenta immediately or store in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 309Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 765mgCarbohydrates: 54gFiber: 9gSugar: 13gProtein: 7g
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