Description
Roasted Ratatouille with Polenta is a gluten-free, vegetarian dish that is hearty and filling. The veggies are roasted to bring out their sweetness and maintain their texture. The polenta soaks up the juices from the tomato sauce.
Ingredients
Units
Scale
- FOR THE ROASTED VEGGIES:
- 1 large eggplant, cut into chunks
- 2 zucchinis cut into 1/2 inch rounds
- 1 yellow onion, cut into chunks
- 2 bell peppers, red, orange, or yellow, cut into chunks
- 6 tablespoons grapeseed oil, divided
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- Salt and pepper
- FOR THE POLENTA:
- 6 cups water
- 1 teaspoon sea salt
- 2 cups corn grits (also known as polenta)
- 3 tablespoons butter (could sub olive oil)
- Optional: 1/2 cup freshly grated parmesan cheese
- Salt and pepper to taste
- FOR THE TOMATO SAUCE:
- 3 tablespoons grapeseed oil
- 1 head of garlic, cloves peeled
- 3 cups grape tomatoes/cherry tomatoes (I used a mix of red, yellow, and orange grape and cherry tomatoes)
- 1 can chickpeas, drained and rinsed
- Salt and pepper to taste
- Several large leaves of fresh basil, chopped
Instructions
- FOR THE ROASTED VEGGIES:
- Preheat your oven to 425 degrees.
- Cut your veggies as instructed for each. Try to keep them roughly the same size. Divide your veggies evenly onto 2 large rimmed baking sheets so that the veggies are in an even layer. Drizzle with 3 tablespoons grapeseed oil on each pan. Sprinkle the herbs evenly among each tray of veggies, along with a good pinch of salt and pepper. Toss to coat the veggies in the oil and seasonings, spread the veggies into an even layer.
- Roast the veggies for 45 minutes, making sure to toss the veggies and rotate pans about every 15 minutes. The veggies should have reduced in size, and be tender and browned. Be careful not to burn them.
- FOR THE POLENTA:
- Make the polenta while the veggies are roasting.
- In a medium sauce pot bring the water to a boil. Add the teaspoon of salt. Slowly add the corn grits, whisking as they are added.
- Reduce the heat to a simmer, being careful because the grits will pop and bubble up. Add the butter/olive oil and the parmesan cheese (optional); stir to combine. Whisk every few minutes, until the water has been absorbed and the polenta has thickened, about 10 minutes. Stir in salt and pepper to taste. Remove from heat, cover with a lid and set aside.
- If the polenta has gotten a little too thick, stir in some water just before serving to loosen it up a bit.
- FOR THE TOMATO SAUCE:
- During the last 20 minutes that the veggies are roasting, make the tomato sauce.
- Heat a large, heavy-bottomed skillet over medium-low heat. Add the 3 tablespoons grapeseed oil and allow it to heat for a few minutes. Add the whole head of peeled garlic cloves. Sauté them for 10 minutes, about 5 minutes per side, until they are tender and have browned. Be careful not to let them burn.
- Once the garlic is cooked turn the heat up to medium-high. Add the cherry tomatoes and allow them to cook for 10 minutes, or until they are tender. Use a wooden spoon or a potato masher to smash most of the tomatoes.
- Add the chickpeas and allow the sauce to simmer for about 10 minutes, or until it has thickened slightly. Season the sauce with salt and pepper to taste.
- Remove the skillet from the heat and stir in the fresh basil.
- FOR SERVING:
- Allow the roasted veggies to cool slightly. Serve some of the tomato sauce over a large serving of polenta. Top with a mixture of the roasted veggies. Serve immediately.
- Store leftovers in separate containers in the fridge for up to 4 days. The polenta will thicken as it cools; just add more water to loosen it up as you reheat it.
Notes
Ratatouille recipe inspired by the Bluebird Diner in Iowa City, Iowa.
Recipe for ratatouille heavily adapted from Laura Vitale
