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Sheet Pan Ratatouille with Creamy Polenta
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Sheet pan
  • Medium saucepan
  • Whisk

Ingredients
  

  • 1 large eggplant, cut into 1-inch cubes
  • 2 medium zucchinis, sliced into half-moons
  • 2 bell peppers, cut into 1-inch pieces
  • 1 pint cherry tomatoes
  • 1 red onion, cut into wedges
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup coarse polenta
  • 4 cups vegetable broth
  • ½ cup milk
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons butter
  • Fresh basil leaves, for serving

Instructions
 

  • Preheat the oven to 425°F. Place the eggplant, zucchini, bell peppers, cherry tomatoes, and red onion on a large rimmed sheet pan. Add the minced garlic, olive oil, thyme, salt, and pepper. Toss everything until the vegetables are evenly coated, then spread them into a single layer.
  • Roast the vegetables for 25 to 30 minutes, stirring once halfway through, until they are tender and lightly browned at the edges.
  • While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat to low and cook, stirring often, for 15 to 20 minutes until the polenta thickens.
  • Remove the polenta from the heat. Stir in the milk, Parmesan cheese, and butter until the mixture is smooth and creamy.
  • Spoon the creamy polenta into bowls and top with the roasted vegetables. Finish with a few fresh basil leaves.

Notes

Stir the polenta frequently near the end of cooking so it stays smooth rather than lumpy. If it thickens too much before serving, add a splash more milk to loosen it. Leftovers reheat well with a little extra broth stirred into both the vegetables and polenta.
Course: Main Course
Cuisine: Mediterranean
Equipment: Sheet pan, Medium saucepan, Whisk