Baked Ratatouille with Herbed Polenta

Ingredients

• 2 medium zucchini
• 1 large eggplant
• 2 medium (any color) bell peppers
• 4 medium tomato
• 1 cup polenta
• 4 cups water
• 3 tablespoons olive oil
• 2 teaspoons herbs de Provence
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh basil
• 1 tablespoon nutritional yeast

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash and slice the zucchini and eggplant into 1/4-inch rounds. Dice the bell peppers and tomatoes into small pieces.

3. 3

   In a large mixing bowl, combine the sliced zucchini, eggplant, bell peppers, and tomatoes. Drizzle with 2 tablespoons of olive oil, and sprinkle with herbs de Provence, salt, and black pepper. Toss until the vegetables are evenly coated.

4. 4

   Spread the vegetable mixture evenly on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

5. 5

   While the vegetables are roasting, prepare the herbed polenta. In a medium saucepan, bring 4 cups of water to a boil. Stir in the polenta gradually, whisking continuously to prevent lumps.

6. 6

   Reduce the heat to low and cook the polenta for about 20-25 minutes, stirring frequently until it thickens and pulls away from the sides of the pan.

7. 7

   Once the polenta is cooked, remove it from heat and stir in the remaining tablespoon of olive oil, fresh basil, and nutritional yeast for added flavor.

8. 8

   When the vegetables are done roasting, remove them from the oven. Serve the roasted ratatouille over a generous portion of herbed polenta.

9. 9

   Garnish with additional fresh basil if desired and enjoy your comforting Baked Ratatouille with Herbed Polenta!