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Sheet Pan Ratatouille with Polenta
Ingredients
  • 1 medium eggplant cubed
  • 1 summer squash cubed
  • 1 zucchini cubed
  • 1 red bell pepper chopped into ¾ inch slices
  • ½ onion chopped, or thinly sliced
  • 2 tsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil or 2 tbsp fresh basil
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 15 oz ( 425 g) can of tomatoes or 3 tomatoes, chopped
  • subheading: For the polenta:
  • ½ cup ( 80 g) polenta or grits
  • 2 cups ( 475 ml) of water or broth
  • ½ tsp salt
  • 2 tsp nutritional yeast
  • 1 tbsp vegan butter
Steps
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