Ratatouille Roasted Vegetables over Vegan Polenta

Name: Ratatouille Roasted Vegetables over Vegan Polenta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 cup red onion, quartered; 1 cup red pepper sliced; 1 zucchini, sliced; 1 yellow squash, sliced; 8 oz. Mushroom, button & cremini, quartered; 1 medium tomato wedged; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp dried parsley; 1 tsp aleppo pepper; 2 tbs olive oil divided; 3 cloves of garlic thinly sliced; 1 cup polenta; 4 cups vegetable , no salt added; 2 tbs unsalted butter, vegan; 2 cloves of garlic, minced; Half of a shallot, minced; 1 tsp Italian seasoning; 1/4 cup red wine; 1 tbs tomato paste, no added salt; 2 cups vegetable broth, no salt added

5 steps

Prep:20minCook:30min

This is a great meal for a casual dinner, or a special night in.

Updated at: Thu, 17 Aug 2023 14:10:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories492.9 kcal (25%)

Total Fat15.8 g (23%)

Carbs72.6 g (28%)

Sugars13 g (14%)

Protein13.8 g (28%)

Sodium217.8 mg (11%)

Fiber14.9 g (53%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 425 degrees.

OvenPreheat

Step 2

Prep all vegetable, and place into a medium mixing bowl. Add in seasonings, oil and balsamic vinegar, toss to coat. Spread out on greased baking sheet, or parchment paper. Cook for 15 minutes, rotate, and cook for another 10 minutes. Finish by broiling on high for 5 minutes.

OvenHeat

Bowl

Baking sheet

Parchment paper

Step 3

While vegetables are cooking, prepare the polenta and the broth to top the dish. In a medium sauce pan, bring 4 cups of vegetable broth to a boil. Slowly whisk in the polenta, stirring continuously. Once the polenta start to thicken, reduce heat to a slow bubble, and let it cook for 20 minutes, stirring occasionally. Just before serving stir in the vegan butter and vegan Parmesan.

CooktopHeat

Sauce Pan

Whisk

Step 4

Heat one tablespoon of oil in a small sauce pan. Saute the shallots and the garlic until soft. Add in the Italian seasonings. Deglaze the pan with the red wine, and let it cook down a bit. Then mix in the tomato paste, and the 2 cups of broth. Bring to a boil.

Sauce Pan

Step 5

Serve ratatouille over the polenta and top with broth. Garnish with fresh parsley and basil.