Winter Veggie Ratatouille with Polenta

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 1 red bell pepper, diced
• 1 cup diced butternut squash
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup quick-cooking polenta
• 2 cups water
• 1/2 teaspoon salt

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add zucchini, eggplant, red bell pepper, and butternut squash. Cook for 5 minutes.
3. 3 Stir in crushed tomatoes, thyme, oregano, sugar, salt, and pepper. Bring to a simmer and cook for 25 minutes, stirring occasionally.
4. 4 Meanwhile, bring water to a boil in a medium saucepan. Slowly whisk in polenta and salt. Cook, stirring constantly, until thickened.
5. 5 Serve ratatouille topped with a generous scoop of creamy polenta.

Equipment

• Large skillet
• Medium saucepan
• Wooden spoon

Variations

• Add crumbled feta cheese for a tangy twist.
• Incorporate cooked chickpeas for added protein.

Substitutions

• Substitute diced winter squash with sweet potatoes if desired.
• Use vegetable broth instead of water for the polenta for extra flavor.

Pairings

• Serve with a glass of red wine or sparkling water with lemon.

Nutrition

Tips

• For extra flavor, toast the spices in the oil before adding vegetables.
• Use a mix of winter vegetables if preferred.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

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

Serving Suggestions

• Pair with a fresh green salad or garlic bread for a complete meal.

FAQ