Description

This creamy vegan polenta with roasted ratatouille is the perfect rustic summer meal! A mix of zucchini, eggplant, tomatoes, bell pepper, and onion are roasted together until tender then piled atop a bed of pillowy soft polenta. Each bowl is finished with a drizzle of red wine vinegar and basil to perk up the flavors while a sprinkle of vegan parmesan lends a savory and cheesy element.

Ingredients

Units Scale

for the roasted ratatouille (summer veggies)

2 medium zucchini, cut into quarters lengthwise then into 1-inch chunks
1 large eggplant, cut into 1-inch chunks
1 medium yellow onion, ends removed and cut into 8 wedges
1 large red or orange bell pepper, cut into 1-inch chunks
12-16 ounces tomatoes, any variety, cut into a similar size as the other veggies (leave cherry & grape tomatoes whole)
1 1/2 teaspoons fresh thyme leaves, finely chopped
1 teaspoon garlic powder
2-3 tablespoons olive oil
Sea salt, to taste

for the creamy vegan polenta and serving

1 13.5-ounce can full fat coconut milk
2 1/2 cups water
1 vegan bouillon cube
Sea salt, to taste
1 cup dried polenta
4 tablespoons vegan butter
1 large handful fresh basil, finely chopped
Red wine or balsamic vinegar, for serving
Grated vegan parmesan, optional for serving

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Instructions

Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper. Add the chopped zucchini, eggplant, onion, bell pepper, and tomatoes to the baking sheet then sprinkle over the thyme, garlic powder, and a couple of big pinches of salt. Drizzle with olive oil then toss to evenly coat. Arrange the veggies in an even layer (there will be plenty of overlap which is fine!) then place the pan in the preheated oven. Roast for 45-60 minutes until veggies are tender and just beginning to caramelize around the edges.

Once the veggies have been roasting for 15 minutes, add the coconut milk, water, bouillon cube, and a big pinch of salt to a large pot. Bring to a boil over medium-high heat. Once the broth is boiling, pour in the polenta and reduce the heat to medium. Whisk the polenta constantly until it thickens and begins to spurt. This should take no more than 5 minutes. Once it thickens, place the lid on the pot, move the heat down to medium-low, and allow the polenta to cook undisturbed for 15 minutes, covered. After 15 minutes, remove the lid, add the butter, and whisk to allow the butter to melt. Place the lid back on the polenta to keep it warm until ready to serve.

To serve: divide the polenta between four bowls then top with the roasted veggies. Drizzle a bit of the vinegar over the veggies then garnish with basil and some vegan parmesan if desired.

Keep leftover polenta and roasted ratatouille in separate containers in the fridge. Enjoy within 4-5 days.

Notes

2 1/2 cups vegetable broth can be used in place of the water and vegan bouillon cube if you prefer.
1/2 teaspoon dried thyme or herbes de provence may be used in place of the fresh thyme.
If you are not vegan and eat dairy, feel free to use regular butter and parmesan in the recipe. You can also use 1 1/2 cups half and half or whole milk in place of the coconut milk in the polenta if you prefer.
If you want to change things up, the roasted ratatouille can be enjoyed with cooked pasta instead of polenta.
If you want to add more plant-based protein, I recommend adding 1 can of cooked cannellini beans or lentils. Drain and rinse them, then add them to the tray with the veggies during the last 5-10 minutes of the roasting time. For even more protein, stir 1 cup of blended silken tofu into the polenta along with the butter.

Prep Time: 10 minutes
Cook Time: 45-60 minutes
Category: main