Vegan Ratatouille with Herbed Polenta

This vegan ratatouille is a delightful medley of tender vegetables in a rich tomato sauce, served over creamy, herbed polenta. It's a comforting Mediterranean dish perfect for a cozy dinner.

Ingredients

• 1 medium zucchini, sliced
• 1 medium eggplant, cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup polenta
• 3 cups vegetable broth
• 1 tablespoon fresh basil, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat olive oil in a large ovenproof skillet over medium heat.
3. Add onion and garlic, sauté until soft and fragrant.
4. Stir in zucchini, eggplant, bell peppers, thyme, and oregano.
5. Cook until slightly tender, about 5 minutes.
6. Add crushed tomatoes, season with salt and pepper, and simmer for 10 minutes.
7. Transfer skillet to oven and bake uncovered for 25-30 minutes until vegetables are tender.
8. Meanwhile, in a saucepan, bring vegetable broth to a boil.
9. Slowly whisk in polenta, reduce heat, and cook until thickened, about 5 minutes.
10. Stir in fresh basil and season with salt and pepper.
11. Serve the ratatouille over the herbed polenta and garnish with more fresh basil if desired.

Health Benefits

• Rich in antioxidants from a variety of colorful vegetables.
• Provides complex carbohydrates for sustainable energy.
• Low in saturated fats, promoting heart health.

Nutrition Facts

Calories: 280 | Protein: 7g | Carbs: 45g | Fat: 9g | Fiber: 8g | Sugar: 10g