What are you cooking today?Search by recipe titles, ingredients, or cuisines
Indulge in this flavorful Roasted Ratatouille with Polenta dish, featuring a colorful medley of zucchini, eggplant, bell peppers, onion, and tomatoes roasted to perfection with garlic and oregano. Served over creamy Parmesan polenta made with chicken stock, this Italian-inspired recipe is a true culinary delight for six servings.
Total time75 min
Ingredients19
Serving size6
Calories392
Sheet Pans
Large Bowl
Saucepan
Whisk
Wooden Spoon
1½ pounds zucchini (6 to 8 inches long), ends trimmed and 1-inch-diced
1 pound eggplant, unpeeled and 1-inch-diced
1 Holland red bell pepper, cored, seeded, and 1-inch-diced
1 Holland yellow bell pepper, cored, seeded, and 1-inch-diced
1 red onion, halved and sliced ¼ inch thick
2 tablespoons minced garlic (6 cloves)
1 teaspoon dried oregano