Description
Roasted Ratatouille with Creamy Goat Cheese Polenta is a vibrant and comforting dish that masterfully combines the sweet, roasted flavors of seasonal vegetables with the rich creaminess of goat cheese-infused polenta. This delightful recipe is perfect for any occasion, whether it’s a cozy family dinner or an elegant gathering. Its colorful presentation and hearty taste make it a crowd-pleaser that’s sure to impress. With easy preparation steps, even novice cooks can create this culinary masterpiece. The unique twist of creamy polenta elevates the dish, transforming simple ingredients into a memorable meal.
Ingredients
- 1 medium eggplant, diced
- 2 zucchini, sliced
- 1 bell pepper, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 cup polenta
- 4 cups water or vegetable broth
- 4 ounces goat cheese, crumbled
- ½ cup heavy cream
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine eggplant, zucchini, bell pepper, onion, garlic, tomatoes, olive oil, salt, and pepper. Toss well.
- Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes until tender and browned.
- Meanwhile, boil water or vegetable broth in a pot. Gradually whisk in polenta and cook for 20-25 minutes until thickened.
- Stir in goat cheese and heavy cream into the polenta until smooth.
- Serve polenta topped with roasted ratatouille and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Use fresh seasonal vegetables for optimal flavor. Stir vegetables halfway through roasting for even cooking. Substitute goat cheese with feta or ricotta if desired.