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Sheet Pan Ratatouille with Parmesan Polenta

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Sheet Pan Ratatouille with Parmesan Polenta is a vibrant, comforting dish that beautifully combines the rich flavors of roasted zucchini, bell peppers, eggplant, and red onion with creamy, cheesy polenta. This easy-to-make recipe is perfect for weeknight dinners or special gatherings, offering a delightful balance of textures and colors. Each bite transports you to summer picnics, making it not only a meal but a nostalgic experience.

Ingredients

Scale
  • 2 cups zucchini, chopped
  • 1 medium eggplant, diced
  • 2 bell peppers (assorted colors), chopped
  • 1 large red onion, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 cup grated Parmesan cheese
  • 1 cup quick-cooking polenta cornmeal
  • 4 cups water or vegetable broth
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Chop zucchini, eggplant, bell peppers, and red onion into bite-sized pieces. Toss them with olive oil, thyme, oregano, salt, and pepper in a large bowl.
  3. Spread the seasoned vegetables evenly on a parchment-lined sheet pan.
  4. Roast for 25-30 minutes until tender and charred; stir halfway through cooking.
  5. While veggies roast, bring water or broth to a boil in a saucepan. Gradually whisk in polenta and reduce heat to low; cook for about 5 minutes until thickened.
  6. Stir in grated Parmesan until melted and creamy; season with salt and pepper.
  7. Serve by layering creamy polenta topped with roasted ratatouille.

Nutrition

Keywords: Customize by swapping veggies based on seasonal availability or personal preference. For an extra flavor kick, add balsamic vinegar to the vegetable mix before roasting. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F (175°C) or microwave until warm.

Find it online: https://flavorinside.com/divine-sheet-pan-ratatouille-with-creamy-parmesan-polenta/