Sheet Pan Ratatouille with Polenta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted summer vegetables including eggplant, zucchini, squash, peppers, and tomatoes in an herb-infused olive oil, served over creamy polenta. A vibrant vegetarian main that celebrates seasonal produce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 medium eggplant (cubed)
- 1 summer squash (cubed)
- 1 zucchini (cubed)
- 1 red bell pepper (chopped into 3/4 inch slices)
- 1/2 onion (chopped, or thinly sliced)
- 2 tsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil (or 2 tbsp fresh basil)
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 15 oz can of tomatoes (or 3 tomatoes, chopped)
- 1/2 cup polenta (or grits)
- 2 cups of water (or broth)
- 2 tsp nutritional yeast
- 1 tbsp vegan butter
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 608mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1132mg
- Calcium
- 105mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.