Roasted Vegetable Ragout with Polenta
Savor the comforting flavors of this Roasted Vegetable Ragout with Polenta, a hearty and wholesome dish that celebrates the best of seasonal produce. Packed with caramelized eggplant, zucchini, bell peppers, and cherry tomatoes, the roasted vegetables are simmered in a rich, herbaceous tomato sauce bursting with garlic, oregano, and fresh basil. This vibrant medley is perfectly paired with creamy, buttery polenta, creating a luscious base that soaks up every bite of the savory ragout. Ideal for vegetarians and comfort food enthusiasts alike, this recipe is easy to prepare yet impressive enough for a dinner party. Ready in just over an hour, it’s a satisfying, gluten-free meal that feels like a warm embrace with every spoonful. Serve it as a standalone entrée or pair it with a crisp green salad for a restaurant-quality dining experience at home!
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Recipe Information
Ingredients
- 1 large eggplant
- 2 medium zucchini
- 1 large red bell pepper
- 1 medium yellow onion
- 8 oz cremini mushrooms
- 2 cups cherry tomatoes
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.25 tsp crushed red pepper flakes
- 1 15 oz can canned crushed tomatoes
- 0.5 cup vegetable broth
- 0.25 cup basil leaves
- 1 cup cornmeal (polenta)
- 4 cups water
- 2 tbsp butter
- 0.5 cup parmesan cheese (optional)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 425°F (220°C).
Dice the eggplant, zucchini, red bell pepper, and onion into 1-inch chunks. Slice the cremini mushrooms in half. Spread all vegetables, including the cherry tomatoes, onto a large baking sheet.
Peel and mince the garlic cloves, then toss the vegetables with the garlic, 2 tablespoons of olive oil, dried oregano, dried thyme, crushed red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables roast, prepare the polenta. In a medium saucepan, bring 4 cups of water and 1/2 tsp salt to a boil. Gradually whisk in the cornmeal to avoid lumps.
Reduce the heat to low and cook the polenta, stirring frequently, for about 20 minutes or until thick and creamy.
Stir in the butter and parmesan cheese (if using). Cover and set aside, keeping warm.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the roasted vegetables, canned crushed tomatoes, and vegetable broth.
Simmer the vegetable mixture for 8-10 minutes, allowing the flavors to meld. Adjust salt and pepper to taste.
Remove the skillet from heat and stir in chopped basil leaves.
Spoon the creamy polenta onto plates or bowls, then top with the roasted vegetable ragout.
Serve hot and enjoy!
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 20.0 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 317 mg | 24% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1688 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
