Classic Ratatouille with Polenta

February 28, 2015
Serves 2-4 Servings
Prep time
Cook Time

Here’s one of my favorite vegan recipes – especially in the fall and winter.  Its so tasty and healthy, not to mention – really easy to make!  Originally a French recipe, this dish is also very popular in the Mediterranean.


  • Extra Virgin Olive Oil
  • 3-4
    Cloves of Garlic, Finely Minced
  • 1
    Red onion
  • 1
    zucchini diced in to 1/2 inch pieces
  • 1
    Eggplant (diced in to 1/2 inch chunks)
  • 1
    Red bell pepper (diced)
  • 1
    Green bell pepper
  • 5-7
    Tomatoes (diced)
  • 1 Teaspoon
    Fresh oregano, chopped
  • 1 Teaspoon
    Fresh thyme leaves
  • 1
    Lemon (zest)
  • 1 Tablespoon
    Balsamic vinegar
  • 1/3 Cup
    Basic cut in to fine ribbons
  • Salt and black pepper
  • 1
    Roll of ready made vegan polenta
  • Olive oil


  1. In a large pot or deep saute pan, heat a couple Tablespoons of olive oil and saute the onion and peppers with the garlic until all are softened.

  2. Add the eggplant and cook for about 4 minutes and then add the zucchini. Stir in the tomatoes and cook until the juices start to thicken up.

  3. Then, add the vinegar, herbs, and lemon zest. Remove from heat when all vegetables are tender and nicely coated with the tomato-y herb sauce.

  4. Serve with polenta cakes and fresh basil.

  5. Remove the polenta roll from the plastic. Cut into rounds 1 inch thick and brush with olive oil. Bake at 450 degrees for about 30 minutes, flipping at least once while baking. Polenta cakes should be slightly brown and crispy on the outside and still creamy on the inside.


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