Sheet pan ratatouille

Sheet pan ratatouille

Tags

Vegan
French

Cook

Ingredients

  • 1 large eggplant
  • 3 bell peppers
  • 2 medium tomatoes
  • 2 courgettes
  • 2 tomatoes
  • 2 red onions
  • 12 garlic cloves, peeled
  • 2–3 tbsp fresh herbs
  • 1 cup stone-ground polenta
  • 4 to 4 ½ cups water, divided
  • 2 tbsp olive oil
  • ½ tsp sea salt

Steps

  1. Preheat oven to 200°C and line two baking trays.
  2. Cut all the vegetables into bite size pieces and spread out on baking trays.
  3. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Toss well.
  4. Roast for 15 minutes, mix the veggies, roast 15 more minutes, mix again.
  5. Turn heat down to 150°C and roast 10-20 more minutes, or until tender and edges begin to caramelize.
  6. In the meantime in a blender, pulse the dry polenta to make the granules less coarse.
  7. In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta.
  8. Add 1 more cup of water and simmer for 15 minutes, stirring frequently.
  9. Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes.