Oven-Roasted Ratatouille with Parmesan Polenta (45-Minute Vegetable Dinner)
Silky roasted vegetables with caramelized edges, bright tomato juices, and tender ribbons of eggplant and zucchini melt into a spoonable stew that’s both satisfying and colorful. The vegetables roast until they concentrate their flavor and gain a slight char, then finish with fresh basil and a splash of vinegar for brightness. A creamy bed of Parmesan-enriched polenta adds a smooth, slightly tangy counterpoint to the rustic vegetables.
Swap-ins and shortcuts are simple: use quick-cook polenta or instant cornmeal if short on time, substitute Pecorino Romano for Parmesan, or add a handful of olives or capers for a briny lift. For a gluten-free meal, confirm the polenta is pure cornmeal (most are naturally gluten-free). Use a heavy roasting pan or rimmed baking sheet to keep juices concentrated and encourage caramelization.
Serve this as a main for casual weeknights, a shareable platter for small gatherings, or a vibrant side at a spring or summer supper. Leftovers reheat well and also make a lovely filling for warm sandwiches or a topping for grilled slices of bread. For a heartier plate, spoon roasted chickpeas or white beans over the polenta.
How to Make It
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1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or lightly oil a roasting pan.
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2
Trim the eggplant, zucchini, and bell peppers. Cut the eggplant and zucchini into 1-inch cubes and the peppers into 1-inch pieces. Core and coarsely chop the tomatoes. Peel and quarter the onion; separate into wedges. Smash and peel the garlic cloves.
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3
Toss the eggplant, zucchini, peppers, tomatoes, onion, and garlic with 2 tablespoons olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper on the prepared sheet so vegetables sit in a single layer with some space between pieces.
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4
Roast the vegetables for 20–25 minutes, stirring once halfway through, until edges are browned and tomatoes have broken down. If using canned tomatoes, roast 18–20 minutes to concentrate flavor.
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5
Meanwhile, bring the water and milk to a gentle boil in a medium saucepan. Whisk in the polenta in a steady stream to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened: about 5 minutes for quick polenta or 25–30 minutes for traditional polenta.
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6
Stir the butter and Parmesan into the polenta until smooth and creamy. Season with 1/2 teaspoon salt and the remaining 1/4 teaspoon black pepper; adjust to taste. Keep covered and warm off heat.
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7
Remove the roasted vegetables from the oven. Drizzle with the remaining 1 tablespoon olive oil, the red wine vinegar, and the remaining 1/2 teaspoon salt. Scatter torn basil leaves over the vegetables and toss gently to combine.
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8
Spoon a generous portion of polenta onto each plate or a serving platter. Top with the roasted ratatouille and any pan juices. Garnish with extra basil leaves and an optional sprinkling of grated Parmesan.
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9
Serve warm. Store leftovers in separate airtight containers (polenta and vegetables) for up to 3 days; reheat the polenta with a splash of milk and gently warm the vegetables in a skillet.
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