France

Vegan Ratatouille with Herbed Polenta

by Jean-Pierre Dubois

Dive into the heart of French cuisine with our delectable Vegan Ratatouille paired with Herbed Polenta. This classic Provençal dish, bursting with vibrant colors and rich flavors, is a culinary masterpiece that celebrates the bounty of the garden. Even the most ardent meat lovers in France will be captivated by the harmonious blend of tender vegetables, fragrant herbs, and creamy polenta. Perfect for a cozy dinner with friends or a gourmet meal to impress, this recipe is both a feast for the eyes and the palate. Let's bring a touch of France to your kitchen!

Total Time

1 h

Difficulty

Medium

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Ingredients for 4 Servings

For the Ratatouille:
1

large eggplant, diced
2

zucchinis, sliced
1

red bell pepper, diced
1

yellow bell pepper, diced
1

large onion, finely chopped
4

coves of garlic, minced
4

large tomatoes, chopped
4

tbsp olive oil
1

tsp salt
1/2

tsp black pepper
1

tsp dried thyme
1

tsp dried oregano
1

tsp dried basil
2

tbsp tomato paste
1/2

cup vegetable broth
Fresh

basil leaves for garnish
For the Herbed Polenta:
1

cup polenta (cornmeal)
4

cups water
1

tbsp olive oil
1

tsp salt
1

tbsp nutritional yeast (optional, for a cheesy flavor)
2

tbsp fresh parsley, chopped
1

tbsp fresh thyme, chopped

Time

Preparation Time

20 min
Cooking Time

40 min
Total Time

1 h

Goes Great with

Power Greens Salad

falafel, kale, tofu

VEGAN GREEN BEANS SALAD

GREEN BEANS WITH VEGAN MUSHROOM SAUCE

Sweet Green (Mung) Bean Soup

VEGAN FRIED TOFU WITH GREEN SAUCE

Method

Prepare the Ratatouille:
Preheat your oven: Set your oven to 190°C (375°F).
Prep the vegetables: Dice the eggplant, zucchinis, bell peppers, and chop the onions and garlic.
Sauté the onions and garlic: In a large oven-proof pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onions and garlic, and sauté until translucent and fragrant.
Add the vegetables: Add the diced eggplant, zucchinis, and bell peppers. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
Season and simmer: Add the chopped tomatoes, salt, pepper, thyme, oregano, and basil. Stir in the tomato paste and vegetable broth. Bring to a simmer, then cover the pot and transfer to the preheated oven.
Bake: Let the ratatouille bake for 30 minutes, stirring once halfway through, until all the vegetables are tender and the flavors meld together beautifully.
Prepare the Herbed Polenta:
Boil the water: In a medium saucepan, bring 4 cups of water to a boil. Add the salt.
Cook the polenta: Gradually whisk in the polenta, reducing the heat to low. Continue to whisk frequently to prevent lumps. Cook for about 20 minutes until the polenta is thick and creamy.
Add flavor: Stir in the olive oil, nutritional yeast (if using), and fresh herbs. Mix well to combine.
Serve:
Plate the dish: Spoon a generous amount of herbed polenta onto each plate, creating a bed for the ratatouille.
Top with ratatouille: Spoon the warm ratatouille over the polenta.
Garnish: Sprinkle with fresh basil leaves for a burst of color and added flavor.

Notes:

Side Serving Dishes:

Crusty French Baguette: Perfect for soaking up the delicious sauce.
Mixed Green Salad: Light and fresh, with a simple vinaigrette.
Chilled Rosé Wine: Complements the flavors of the ratatouille beautifully.

Final Tips and Tricks:

Make Ahead: Ratatouille tastes even better the next day. Prepare it a day in advance and simply reheat before serving.
Vegetable Uniformity: Cut the vegetables into similar-sized pieces to ensure even cooking.
Fresh Herbs: While dried herbs work well, using fresh herbs can elevate the dish. Feel free to experiment with fresh thyme, rosemary, and basil.
Polenta Consistency: If the polenta becomes too thick, simply add a bit more water or vegetable broth to reach the desired consistency.

Bon appétit! Enjoy the taste of France in every bite!

Goes Great with