About This Recipe:
I have actually never made polenta or ratatouille prior to this recipe, but I saw this combination on some other cooking blogs and thought it looked amazing. Polenta only takes 5 minutes to cook, so it’s perfect for a quick meal, and the roasted ratatouille is very low maintenance as well. I know that classic ratatouille is cooked on the stovetop, but I actually prefer these vegetables roasted. It’s also so beautiful to layer on top of the polenta. This is a fun, light, and vegan friendly dinner recipe.
Enjoy!
Ingredients (4 servings)
-1 cup polenta
-4 plum tomatoes, sliced 1/3 inch
-1 zucchini, sliced 1/3 inch
-1 yellow squash, sliced 1/3 inch
-1 small eggplant, sliced 1/3 inch
-2 tbls fresh basil, chiffonade
-2 tbls balsamic vinegar
-Olive oil
-Salt and pepper
Instructions (50 minutes)
1. On a well oiled baking sheet, place the sliced tomatoes, zucchini, squash, and eggplant in one layer. Drizzle the vegetables with more olive oil and season with salt and pepper. Roast at 450 degrees F for 40 minutes.
2. While the vegetables are in the oven, cook the polenta as directed by the package instructions. Season liberally with salt and pepper.
3. Serve the polenta with the vegetables in an aesthetically pleasing fashion, sprinkle with the basil, and drizzle with the balsamic vinegar.
The Corporate Cookbook 