Vegan Baked Sheet Pan Ratatouille

Ingredients

·      3 Japanese eggplant or one large eggplant

·      1 red or yellow bell pepper

·      2 medium tomatoes

·      2 zucchini or summer squash

·      1 onion

·      8–14 garlic cloves, whole, peeled

·      2–3 tablespoon fresh herbs – thyme or rosemary or combination of both

·      olive oil for drizzling

·      salt and pepper to taste

·      splash balsamic vinegar

Optional Garnishes: Italian parsley or fresh basil ribbons, capers, chili flakes, olive oil

Serve with pasta, soft polenta, whole grains, or feel free to add beans, sausage, chicken.

Easy Creamy Polenta

·      1 cup corn meal

·      4 ½ cups water or stock

·      1 tablespoon olive oil or butter

·      ½ cup grated cheese ( cheddar, Parmesan, mozzarella, goat cheese)

·      salt and pepper to taste

Directions

1.   Preheat oven to 400 F and place a piece of parchment on 1-2 large sheet pans ( I use two).

2.   Using a vegetable peeler, peel eggplant if you want – or just remove some of the skin in long strips. Or if you prefer, leave the skin on. Cut into ½ inch thick bite-sized pieces.  Slice the bell pepper into ½ inch wide strips. Cut the tomatoes into 3/4 inchwedges. Slice the zucchini the long way and then slice into ½ inch thick half-moons. Slice the onion into ¼-½ inch thick half-moons.

3.   Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans). Add whole garlic cloves (peeled) and herbs.

4.   Drizzle with olive oil and toss, using enough oil to coat. Sprinkle with a generous amount of salt and pepper. Toss well.

5.   Roast in the hot oven for 20 minutes, mix the veggies, roast 20 more minutes, mix again. Turn heat down to 300 and roast 10-20 more minutes, or until tender and edges begin to caramelize.

6.   Taste, adjust salt, and drizzle with a little splash of balsamic vinegar.

7.   Use immediately or cool and refrigerate  (or freeze)  until ready to use.