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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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.

Step 3

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.

Step 4

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

Step 5

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.

Step 6

Reduce the heat to low and cook the polenta, stirring frequently, for about 20 minutes or until thick and creamy.

Step 7

Stir in the butter and parmesan cheese (if using). Cover and set aside, keeping warm.

Step 8

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.

Step 9

Simmer the vegetable mixture for 8-10 minutes, allowing the flavors to meld. Adjust salt and pepper to taste.

Step 10

Remove the skillet from heat and stir in chopped basil leaves.

Step 11

Spoon the creamy polenta onto plates or bowls, then top with the roasted vegetable ragout.

Step 12

Serve hot and enjoy!

Nutrition Facts

Serving size	(3731.1g)

Amount per serving	% Daily Value*
Calories	2614.2

Total Fat 105.5g	0%
Saturated Fat 40.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 172.6mg	0%
Sodium 9557.7mg	0%
Total Carbohydrate 337.6g	0%
Dietary Fiber 52.5g	0%
Total Sugars 93.4g
Protein 90.0g	0%

Vitamin D 46.0IU	0%
Calcium 1912.7mg	0%
Iron 17.3mg	0%
Potassium 6703.3mg	0%

*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.

Source of Calories

Fat: 35.7%

Protein: 13.5%

Carbs: 50.8%