Ratatouille with Herbed Polenta Cakes

• 1 1/2 cups vegetable broth
• 1 cup polenta (coarse ground cornmeal)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon sugar

Steps

1. 1 Bring vegetable broth to a simmer in a medium saucepan. Gradually whisk in polenta, then reduce heat to low. Cook, stirring frequently, until thickened, about 5 minutes.
2. 2 Stir in parsley, basil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a parchment-lined baking sheet to cool.
3. 3 Preheat oven to 400°F. Toss eggplant, zucchini, yellow squash, red bell pepper, onion, garlic, oregano, remaining salt, and pepper with olive oil in a large bowl.
4. 4 Spread vegetables in a single layer on a baking sheet. Roast until tender and lightly browned, about 30 minutes.
5. 5 Meanwhile, shape cooled polenta mixture into 4 patties. Heat a skillet over medium heat, then cook patties until golden brown on each side, about 3 minutes per side.
6. 6 Serve ratatouille alongside warm herbed polenta cakes.

Equipment

• Baking sheet
• Skillet
• Mixing bowls
• Whisk

Variations

• Add crumbled feta cheese to the polenta mixture for a tangy twist.
• Top ratatouille with a handful of fresh basil leaves before serving.

Substitutions

• If polenta isn't available, substitute with instant mashed potatoes for a creamy alternative.
• Use any mix of summer vegetables you have on hand for the ratatouille.

Pairings

• A simple arugula salad with lemon dressing.
• Warm crusty bread for sopping up every last bit of flavor.

Nutrition

Tips

• For best flavor, use fresh herbs. If unavailable, substitute with dried herbs at half the quantity.
• Feel free to customize the ratatouille with your favorite summer vegetables.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a crisp green salad and a drizzle of balsamic vinaigrette.
• Serve with a glass of chilled rosé for a perfect summer meal.

FAQ