Sheet Pan Ratatouille With Creamy Polenta

A garden delight full of fresh herbs and flavors. This recipe works for lunch, dinner, potluck and holidays. You will never grow tired of eating this clean and healthy dish. It will be your “go to” staple for any occasion.

Sheet Pan Ratatouille With Creamy Polenta [Vegan, Gluten-Free]

Ingredients

For the Ratatouille:

• 1 large eggplant, chopped 1-inch, do not peel
• 2 medium zucchini, chopped 1-inch
• 1 large onion, chopped 1-inch
• 1 large green pepper, chopped 1-inch
• 8 ounces your favorite mushrooms small left whole, large cut in half
• 4 large Roma tomatoes, chopped 1-inch
• 4 cloves garlic, peeled and cut in half
• 2 tablespoons fresh marjoram chopped
• 1/2 cup fresh basil
• 1 tablespoon fresh parsley
• Salt and pepper to taste

For the Polenta:

• 1 cup polenta
• 3 cups filtered water
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened non-dairy milk (more as needed)
• Salt and pepper to taste

Preparation

1. Preheat the oven to 400°F. Put all of the vegetables except tomatoes on parchment or oil-sprayed pan. Salt and pepper to taste. Roast for 20 minutes.
2. Remove the pan and add the chopped tomatoes, stirring to mix all.
3. Roast for another 20 minutes, making sure the vegetables stay moist. Remove from the oven when the vegetables are wilted and a bit mushy.
4. Add the fresh herbs. Serve over polenta.

https://www.onegreenplanet.org/vegan-recipe/sheet-pan-ratatouille-with-creamy-polenta/