This article presents 15 vibrant summer vegetable ratatouille recipes, each paired with delicious grilled polenta cakes. From classic combinations featuring eggplant, zucchini, and bell peppers to creative variations like spicy chorizo and smoked paprika polenta cakes, these dishes celebrate seasonal flavors. Ratatouille offers a nutrient-rich, vegetarian option while polenta adds a hearty, gluten-free twist. Each recipe is designed for warmth and gatherings, inviting readers to explore unique serving suggestions and variations that elevate their culinary experience.
Classic Ratatouille With Grilled Basil Polenta Cakes
Classic Ratatouille with Grilled Basil Polenta Cakes is a vibrant and savory dish that beautifully showcases the bounty of summer vegetables. This comforting and hearty dish is perfect for vegetarians and is a love letter to seasonal produce, combining eggplant, zucchini, bell peppers, and tomatoes with aromatic herbs.
With a preparation time of about 30 minutes and a cooking time of about 45 minutes, it serves as a memorable main course or a stunning side dish for gatherings and family dinners.
Ingredients:
- 1 large eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 ripe tomatoes, diced (or 1 can crushed tomatoes)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
For the Polenta Cakes:
- 1 cup cornmeal (polenta)
- 4 cups water or vegetable broth
- 1 tablespoon butter or olive oil
- 1/4 cup grated parmesan cheese (optional)
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
Cooking Steps:
- Prepare the Ratatouille:
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until softened, about 3-4 minutes.
- Add eggplant to the skillet and cook for an additional 5 minutes. Stir occasionally until it begins to soften.
- Add the bell peppers and zucchini, and cook for another 5-7 minutes until all the vegetables are tender.
- Stir in the diced tomatoes (or crushed tomatoes), thyme, and basil. Season with salt and pepper to taste.
- Allow the mixture to simmer for about 20 minutes, stirring occasionally, until the flavors meld together.
- In a saucepan, bring water or vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
- Reduce heat to low and cook for about 20-25 minutes, continuing to stir until the mixture thickens.
- Stir in butter, parmesan cheese (if using), fresh basil, salt, and pepper.
- Pour the polenta into a greased baking dish in an even layer and let it cool and set, about 15-20 minutes.
- Once cooled, cut the polenta into squares or rounds. Heat a grill pan or outdoor grill over medium-high heat.
- Grill the polenta pieces for about 3-4 minutes on each side until they are golden brown and grill marks appear.
- Spoon the ratatouille onto a plate and top it with grilled polenta cakes. Garnish with fresh basil leaves.
- Experiment with other seasonal vegetables like squash, mushrooms, or carrots for added flavor and texture.
- For a more robust Ratatouille, add a splash of balsamic vinegar or a dash of red pepper flakes for heat.
- If you prefer a creamier texture for the polenta, you can add more liquid and adjust the seasoning as desired.
- This dish can be served warm or at room temperature, making it great for potlucks or picnics.
- Consider drizzling a bit of balsamic glaze over the top when serving for added sweetness and flavor contrast.
- 2 medium zucchini, diced
- 2 bell peppers (any color), diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup cornmeal
- 4 cups vegetable broth
- 1/2 cup chorizo, crumbled and cooked
- Fresh basil for garnish
Variations and Tips:
Zucchini and Bell Pepper Ratatouille With Spicy Chorizo Polenta Cakes
Zucchini and Bell Pepper Ratatouille with Spicy Chorizo Polenta Cakes is a vibrant and hearty dish that celebrates the flavors of summer vegetables. Ideal for vegetarian guests or anyone seeking a colorful, healthy meal, this dish brings together tender zucchini and sweet bell peppers, complemented by spicy chorizo polenta cakes that add a satisfying crunch. The preparation time for this dish is approximately 45 minutes.
Ingredients:
Cooking Steps:
- Prepare the Ratatouille:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the zucchini and bell peppers to the skillet, cooking for about 5-7 minutes until they begin to soften.
- Pour in the canned diced tomatoes along with the oregano, thyme, salt, and pepper. Stir well and let the mixture simmer for about 10 minutes until the vegetables are tender.
- In a saucepan, bring 4 cups of vegetable broth to a boil.
- Gradually whisk in the cornmeal, constantly stirring to avoid lumps.
- Reduce the heat and cook for about 5-7 minutes, stirring frequently, until thickened.
- Stir in the cooked chorizo and mix well.
- Once cooled slightly, spread the polenta mixture onto a parchment-lined baking sheet and let it cool completely, then cut into cakes.
- Heat a non-stick skillet over medium-high heat and add a little olive oil.
- Fry the polenta cakes for 3-4 minutes on each side until golden brown and heated through.
- Plate a generous scoop of ratatouille alongside a crispy polenta cake, and garnish with fresh basil.
- For an additional layer of flavor, consider adding diced eggplant or mushrooms to the ratatouille.
- The polenta cakes can be made ahead of time and reheated in the oven for a quick meal prep.
- To make the dish spicier, include some diced jalapeños or a sprinkle of crushed red pepper in the ratatouille.
- This dish pairs wonderfully with a light salad or some crusty bread for a complete meal. Enjoy your summer fresh flavors!
- 1 medium eggplant, diced
- 2 medium tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
- 1 cup polenta
- 4 cups water
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 cup grated Parmesan cheese (optional)
- Salt to taste
- Olive oil for frying
Variations & Tips:
Eggplant and Tomato Ratatouille With Garlic Herb Polenta Cakes
Eggplant and Tomato Ratatouille with Garlic Herb Polenta Cakes is a delightful, hearty vegetable dish that celebrates the flavors of summer.
It’s perfect for vegetarians, or anyone looking to eat a bit healthier while still enjoying a satisfying meal. This dish is ideal for family dinners or entertaining guests, with a preparation time of approximately 30 minutes and a cooking time of about 40 minutes.
Ingredients:
For Garlic Herb Polenta Cakes:
Cooking Steps:
- Prepare the Ratatouille:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onions become translucent.
- Stir in the diced eggplant, bell pepper, and zucchini, cooking for about 5-7 minutes until they soften.
- Then, add the chopped tomatoes, oregano, thyme, salt, and pepper. Allow the mixture to simmer for about 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
- In a saucepan, bring 4 cups of water to a boil.
- Gradually add the polenta while whisking to avoid lumps. Reduce the heat to low and cook for about 10-15 minutes, stirring frequently until thickened.
- Stir in garlic powder, Italian herbs, Parmesan (if using), and salt to taste.
- Pour the polenta into a greased baking dish and let it cool completely until set (about 15-20 minutes). Once set, cut into cake-like squares or rounds.
- In a skillet, heat a tablespoon of olive oil over medium heat.
- Carefully add the polenta cakes (in batches if necessary) and cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Plate a portion of ratatouille on a dish and place a polenta cake beside or on top. Garnish with fresh basil leaves before serving.
- Add Protein: Feel free to add chickpeas or lentils to the ratatouille for added protein.
- Roasting Option: For enhanced flavors, roast the eggplant, zucchini, and bell pepper in the oven before adding to the ratatouille.
- Herb Variations: Customize the herbs in the polenta with fresh herbs like thyme or rosemary for an extra flavor boost.
- Make Ahead: Both components can be made ahead of time. Reheat the ratatouille on the stove and the polenta cakes in the oven before serving.
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 bell pepper (red, yellow, or green), diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups ripe tomatoes, diced (or one can of diced tomatoes)
- 1-2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- 1 cup cornmeal
- 4 cups water or vegetable broth
- 1/2 cup black olives, pitted and chopped
- 1/4 cup green olives, pitted and chopped
- 2 tbsp capers
- 2 tbsp olive oil
- Salt and pepper to taste
Variations and Tips:
Enjoy your flavorful and nutritious Eggplant and Tomato Ratatouille with Garlic Herb Polenta Cakes!
Ratatouille Niçoise With Olive Tapenade Polenta Cakes
Ratatouille Niçoise with Olive Tapenade Polenta Cakes is a vibrant and flavorful dish that celebrates the bounty of summer vegetables. This rustic Mediterranean dish is perfect for a warm evening, whether you’re serving it at a dinner party, as a meatless meal, or as a side for grilled meats. With a preparation time of about 30 minutes and a cooking time of 45 minutes, you’ll have a delicious and wholesome meal ready in under two hours that can serve 4-6 people.
Ingredients:
For the Olive Tapenade Polenta Cakes:
Cooking Steps Instructions:
- Prepare the Ratatouille: In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are fragrant and softened, about 3-4 minutes.
- Add Vegetables: Stir in the diced eggplant, zucchini, and bell pepper. Cook for about 5-7 minutes until the vegetables have softened.
- Incorporate Tomatoes: Add in the diced tomatoes, salt, and pepper. Lower the heat and let the mixture simmer for about 15-20 minutes, stirring occasionally until the vegetables are tender and the flavors meld together. Taste and adjust seasoning if necessary.
- Make the Polenta Cakes: While the ratatouille is simmering, bring 4 cups of water or vegetable broth to a boil in a saucepan. Gradually whisk in the cornmeal, stirring continuously to avoid lumps. Cook for about 5-7 minutes, or until the polenta is thick and pulls away from the sides of the pan.
- Add Tapenade: Stir in the chopped olives, capers, and olive oil until well combined. Pour the polenta into a greased baking dish and let it cool until set, about 20-30 minutes.
- Form Cakes: Once the polenta is set, cut it into squares or circles and heat a non-stick skillet over medium heat. Add a little olive oil and fry the polenta cakes until crispy and golden brown on both sides, about 3-4 minutes per side.
- Serve: Spoon the ratatouille onto plates, top with the crispy polenta cakes, and garnish with fresh basil leaves.
Variations and Tips:
- Add Protein: To make this dish heartier, you can add cooked chickpeas or sautéed mushrooms to your ratatouille.
- Flavor Boost: Feel free to experiment with different herbs like thyme, oregano, or rosemary in the ratatouille for added aroma.
- Cheesy Twist: Stir in grated Parmesan or feta cheese into the polenta for a creamier texture.
- Herb Infusion: If you don’t have fresh basil, you can use other herbs like parsley or chives.
- Make Ahead: Ratatouille and polenta cakes can both be prepared ahead of time and reheated before serving, making this dish a perfect candidate for meal prep.
Roasted Ratatouille With Smoked Paprika Polenta Cakes
Roasted Ratatouille With Smoked Paprika Polenta Cakes is a vibrant and flavorful dish that showcases the bounty of summer vegetables, all roasted to perfection and served with creamy polenta cakes infused with a hint of smokiness. This dish is ideal for vegetarians and anyone looking to enjoy a wholesome meal packed with nutrition.
With a preparation time of about 30 minutes and an additional cooking time of 40 minutes, this recipe strikes a perfect balance between quality and ease, making it great for family dinners or casual gatherings.
Ingredients:
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 4 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup cornmeal
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh basil for garnish
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the diced eggplant, zucchinis, bell peppers, red onion, garlic, and cherry tomatoes. Drizzle with olive oil, then season with salt, pepper, thyme, and oregano. Toss until well coated.
- Spread the vegetable mixture evenly on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
- While the vegetables are roasting, bring the vegetable broth to a boil in a large saucepan. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to medium and continue to cook, stirring until the polenta thickens and pulls away from the sides of the pan (about 5-7 minutes).
- Remove from the heat and add smoked paprika and Parmesan cheese (if using). Mix well, then pour the polenta into a greased baking dish, spreading it into an even layer. Allow it to cool for about 10-15 minutes until set.
- Once firm, cut the polenta into squares or circles. Heat a skillet over medium heat with a splash of olive oil, and pan-fry the polenta cakes until golden brown on both sides, about 3-4 minutes per side.
- To serve, place the roasted ratatouille on a plate alongside the polenta cakes. Garnish with fresh basil.
Variations and Tips:
- Feel free to add or substitute other vegetables like squash, mushrooms, or greens to the ratatouille based on your preferences or seasonal availability.
- For a vegan version, omit the Parmesan cheese.
- To enhance the flavor, add a splash of balsamic vinegar or a sprinkle of fresh herbs just before serving.
- Leftover polenta can be sliced and refrigerated for later use; simply reheat and pan-fry again for a quick side dish.
- Experiment with different spices such as cayenne or Italian seasoning to suit your taste.
Ratatouille With Fresh Corn and Avocado Polenta Cakes
Ratatouille with Fresh Corn and Avocado Polenta Cakes is a vibrant, colorful dish that celebrates the bounty of summer vegetables. This versatile dish is perfect for vegetarians, those looking to incorporate more plant-based meals into their diet, or anyone who appreciates a hearty yet fresh meal.
With a preparation time of approximately 45 minutes, it can be served as a main course or a delightful side dish, ideal for family gatherings or casual summer dinners.
Ingredients:
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 bell pepper (red or yellow), diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh corn kernels (about 2 ears of corn)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish
For Avocado Polenta Cakes:
- 1 cup polenta
- 4 cups vegetable broth
- 1 ripe avocado, mashed
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
Cooking Steps:
- Prepare the Ratatouille:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and the onion is translucent.
- Add the diced eggplant and zucchini to the skillet. Cook until they begin to soften, about 5 minutes.
- Stir in the bell pepper and cook for an additional 3 minutes, followed by the cherry tomatoes and corn. Season with salt and pepper to taste.
- Reduce heat to low and let simmer for about 10-15 minutes, allowing the flavors to meld. Stir occasionally.
- In a medium saucepan, bring 4 cups of vegetable broth to a boil. Gradually whisk in the polenta. Reduce heat and cook according to package instructions, usually about 15 minutes, stirring frequently until thickened.
- Remove from heat and stir in the mashed avocado, grated Parmesan cheese, and seasoning.
- Pour the polenta mixture into a lined baking dish, spreading it evenly. Allow it to cool and set for about 10 minutes. Then cut into squares or rounds.
- Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Carefully add the polenta cakes and fry for about 2-3 minutes on each side, until golden brown and crispy.
- Plate the ratatouille on a serving dish or individual plates. Top with the crispy avocado polenta cakes. Garnish with fresh basil.
- Add Protein: For a heartier meal, consider adding chickpeas or lentils to the ratatouille for extra protein.
- Spice it Up: Incorporate herbs like thyme, oregano, or a sprinkle of red pepper flakes for an extra kick of flavor.
- Make Ahead: The ratatouille can be made ahead of time and reheated; the flavors often deepen over time.
- Cooking Method: This dish can also be prepared in the oven by roasting the vegetables at 400°F (200°C) for about 25 minutes, then combining them with the polenta cakes for a baked version.
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 medium eggplant, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 1 cup cornmeal
- 4 cups vegetable broth
- Zest of 1 lemon
- ¼ cup grated Parmesan cheese (optional)
- Fresh basil for garnish
Variations & Tips:
Enjoy your fresh and flavorful Ratatouille with Corn and Avocado Polenta Cakes, a true celebration of summer!
Ratatouille Primavera With Lemon Zest Polenta Cakes
Ratatouille Primavera With Lemon Zest Polenta Cakes is a vibrant and wholesome dish that brings together the classic French ratatouille with a revitalizing twist from the Italian primavera style. This dish is perfect for vegetarians, those looking for a light yet filling meal, or anyone who wants to celebrate the bounty of summer vegetables.
With a preparation time of about 30 minutes and a cook time of another 30 minutes, it’s a great choice for a summer lunch or dinner.
Ingredients:
Cooking Steps:
- Prepare the Ratatouille: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
- Add Vegetables: Incorporate the zucchini, yellow squash, eggplant, bell peppers, and cherry tomatoes into the pan. Season with salt, pepper, and dried Italian herbs. Cook for about 10-15 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
- Cook the Polenta: While the ratatouille is cooking, bring the vegetable broth to a boil in a separate pot. Slowly whisk in the cornmeal to avoid lumps. Reduce heat to low and stir continuously until the polenta thickens, about 5-10 minutes.
- Add Lemon and Cheese: Once the polenta has reached the desired consistency, remove it from heat. Stir in the lemon zest and Parmesan cheese, if using. Pour the polenta into a greased baking dish and let it set for about 10 minutes.
- Serve: Slice the polenta into cakes and pan fry or grill until golden brown on the outside. Serve alongside the ratatouille, garnished with fresh basil.
Variations and Tips:
- Add Protein: You can add cooked chickpeas or lentils to the ratatouille to increase the protein content.
- Choose Vegetables: Feel free to substitute any summer veggies you prefer, such as asparagus, green beans, or mushrooms.
- Spice It Up: For additional flavor, sprinkle in some red pepper flakes when cooking the vegetables.
- Make Ahead: Both the ratatouille and polenta can be made ahead of time and reheated before serving, making it an ideal dish for meal prep.
- Vegetable Broth: For a richer flavor, consider using homemade vegetable broth or a mix of vegetable broth and white wine when cooking the polenta.
Enjoy this delightful fusion of flavors and textures that celebrates the essence of summer!
Ratatouille With Fennel and Goat Cheese Polenta Cakes
Ratatouille with fennel and goat cheese polenta cakes is a vibrant, vegetable-forward dish that showcases the flavors of summer. This vegetarian delight combines the traditional elements of ratatouille—such as zucchini, eggplant, and bell peppers—with the unique addition of fennel, which adds a sweet, anise-like flavor.
Served alongside creamy goat cheese polenta cakes, it creates a satisfying and visually appealing meal perfect for family dinners, gatherings, or impressing guests. The total preparation time is approximately 1 hour, making it an excellent choice for a leisurely weekend meal.
Ingredients
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bulb fennel, thinly sliced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil, for garnish
- 1 cup cornmeal
- 4 cups vegetable broth
- 1/2 cup goat cheese, crumbled
- 1 tablespoon butter
Cooking Steps
- Prepare the ratatouille: In a large skillet over medium heat, add olive oil and sauté the onion and garlic until fragrant and translucent, about 2-3 minutes.
- Add the vegetables: Stir in the diced eggplant, zucchini, yellow squash, bell peppers, and fennel. Cook for about 8-10 minutes, stirring occasionally until the vegetables start to soften.
- Incorporate tomatoes: Add the canned diced tomatoes (with their juices) to the skillet. Season with salt and pepper. Let the mixture simmer for 15-20 minutes, stirring occasionally until the vegetables are tender and the flavors meld.
- Make the polenta cakes: While the ratatouille simmers, bring the vegetable broth to a boil in a saucepan. Gradually whisk in the cornmeal, reducing the heat to low. Stir continuously until the polenta thickens, about 5-7 minutes.
- Add goat cheese: Stir in the crumbled goat cheese and butter into the polenta until smooth and creamy. Pour the polenta into a greased baking dish and smooth it out evenly. Let it cool and set for about 10-15 minutes.
- Slice and pan-fry the polenta: Once the polenta is set, slice it into cakes. Heat some olive oil in a skillet over medium heat. Pan-fry the polenta cakes until golden brown and crispy on both sides, about 3-4 minutes each side.
- Serve: Spoon the ratatouille onto plates and top with the crispy polenta cakes. Garnish with fresh basil before serving.
Variations and Tips
- Herbs: Feel free to experiment with various herbs such as thyme or rosemary to enhance the flavor of the ratatouille.
- Cheese: Substitute goat cheese with feta or parmesan if preferred.
- Add Protein: For a heartier meal, consider adding sautéed chickpeas or lentils to the ratatouille.
- Vegan Option: Omit the goat cheese and butter from the polenta for a vegan-friendly dish, and use olive oil for cooking instead of butter.
- Make Ahead: The ratatouille can be made a day ahead and reheated, allowing the flavors to deepen. The polenta cakes can also be prepared in advance and pan-fried just before serving for the best texture.
Ratatouille With Mixed Summer Squash and Pesto Polenta Cakes
Ratatouille with Mixed Summer Squash and Pesto Polenta Cakes is a vibrant, vegetable-packed dish that celebrates the flavors of summer. It’s perfect for vegetarians, health-conscious eaters, or anyone looking to enjoy a hearty, colorful meal.
With a preparation time of about 30 minutes and total cooking time of around an hour, this dish is great for a weeknight dinner or a weekend gathering with family and friends.
Ingredients:
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 bell pepper (red or yellow), diced
- 1 small eggplant, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
For Pesto Polenta Cakes:
- 1 cup cornmeal
- 4 cups vegetable broth
- 1 cup basil pesto
- 1/2 cup grated Parmesan cheese (optional)
- Olive oil, for frying
- Salt and pepper, to taste
Cooking Instructions:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent (about 3-4 minutes).
- Add the diced zucchini, yellow squash, bell pepper, and eggplant to the skillet. Sauté for about 6-8 minutes, or until the vegetables are tender.
- Stir in the drained diced tomatoes and season with salt and pepper. Allow the mixture to simmer for another 10 minutes, stirring occasionally, to let the flavors meld together. Remove from heat and keep warm.
- In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and cook until thickened (about 5-7 minutes). Season with salt and pepper.
- Once the polenta is thick, stir in the basil pesto and Parmesan cheese if using. Pour the mixture into a greased baking dish and spread evenly. Let it cool slightly to firm up.
- Preheat a non-stick skillet over medium heat, and add a bit of olive oil. Cut the cooled polenta into squares or rounds and fry until golden brown on both sides (about 2-3 minutes per side).
- To serve, place a generous scoop of ratatouille on a plate, top with fried pesto polenta cakes, and garnish with fresh basil leaves.
Variations and Tips:
- For a spicier kick, add red pepper flakes to the ratatouille while it’s cooking.
- Feel free to substitute any of the vegetables based on seasonal availability or personal preference (e.g., adding tomatoes, mushrooms, or leafy greens).
- For a vegan-friendly version, omit the Parmesan cheese and verify the pesto is dairy-free.
- If you want a creamier texture, you can mix in some cream cheese or ricotta to the polenta before frying.
- This dish can be made ahead of time and reheated for an easy meal later in the week.
Mediterranean Ratatouille With Feta Cheese Polenta Cakes
Mediterranean Ratatouille With Feta Cheese Polenta Cakes is a vibrant and flavorful dish that celebrates the fresh produce of summer. This dish is perfect for vegetarians and those looking for a light yet satisfying meal that’s bursting with Mediterranean flavors.
With a preparation time of approximately 30 minutes, this recipe offers a delightful combination of roasted vegetables served alongside creamy feta cheese polenta cakes, making it an ideal choice for a dinner party or a casual family meal.
Ingredients:
- 1 medium eggplant, diced
- 1 medium zucchini, sliced
- 1 bell pepper (red or yellow), diced
- 1 cup cherry tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cornmeal
- 4 cups vegetable broth
- 1 cup crumbled feta cheese
- Fresh basil leaves for garnish
Cooking Steps:
1. Prepare the Ratatouille: In a large skillet, heat olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent (about 5 minutes).
2. Add the Vegetables: Stir in the diced eggplant, zucchini, and bell pepper. Cook for another 5-7 minutes until the vegetables start to soften. Add the halved cherry tomatoes, dried oregano, salt, and pepper.
Cook until the tomatoes release their juices and the vegetables are tender, about 10 more minutes. Remove from heat and set aside.
3. Make the Polenta Cakes: In a saucepan, bring the vegetable broth to a boil. Slowly whisk in the cornmeal, stirring constantly to avoid lumps. Reduce the heat and cook for about 5 minutes, or until thickened.
Stir in the crumbled feta cheese and mix until combined.
4. Cool and Shape the Polenta: Pour the polenta mixture onto a greased baking sheet, spreading it into an even layer. Let cool for about 10-15 minutes, then cut into rectangular or round cakes.
5. Cook the Polenta Cakes: In a skillet, heat a drizzle of olive oil over medium heat. Fry the polenta cakes for 3-4 minutes on each side until golden brown and crispy.
6. Serve: Spoon the ratatouille onto plates and top with the crispy polenta cakes. Garnish with fresh basil leaves.
Variations and Tips:
- Vegetables: Feel free to customize the vegetables based on your preferences or what’s in season. Add ingredients like spinach, mushrooms, or even artichokes.
- Herbs: Fresh herbs such as thyme or rosemary can give an added layer of flavor to the ratatouille.
- Vegan Option: Substitute feta cheese with nutritional yeast or omit it entirely for a vegan-friendly dish.
- Serving Suggestion: Pair with a revitalizing green salad and crusty bread for a complete Mediterranean experience.
- Storing Leftovers: The ratatouille can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. The polenta cakes can also be made ahead and reheated in the oven for extra crispiness.
Enjoy this colorful and healthy dish that’s as delightful to the eyes as it is to the palate!
Spicy Ratatouille With Jalapeño Polenta Cakes
Spicy Ratatouille with Jalapeño Polenta Cakes is a vibrant and hearty dish that celebrates the flavors of summer vegetables, combined with a delightful kick from jalapeño-infused polenta.
This dish is perfect for vegetarians and spice lovers, making it a fantastic main course or side dish for summer gatherings. The preparation time is about 30 minutes, with an additional 20 minutes for cooking, making it a relatively quick meal option that doesn’t compromise on flavor.
Ingredients:
- 1 medium eggplant, diced
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 1 cup cornmeal
- 4 cups vegetable broth
- 1-2 jalapeños, finely diced (adjust to taste)
- 1/2 cup grated Parmesan cheese (optional)
- Fresh basil, for garnish
Cooking Instructions:
- Prepare the Ratatouille: In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes until translucent.
- Stir in the garlic, cooking for an additional minute until fragrant.
- Add Vegetables: Add the diced eggplant, zucchini, and bell peppers to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Incorporate Tomatoes and Seasoning: Pour in the canned diced tomatoes (with juices), and add dried basil, oregano, red pepper flakes, salt, and pepper.
- Stir well, then reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld together.
- Make the Polenta Cakes: In a saucepan, bring the vegetable broth to a boil. Gradually whisk in cornmeal, stirring constantly to avoid lumps.
- Reduce heat to low and cook for about 5-7 minutes, or until the polenta thickens. Stir in the diced jalapeños and Parmesan cheese (if using).
- Form the Cakes: Spread the polenta mixture onto a baking sheet lined with parchment paper, smoothing it into an even layer about 1/2 inch thick.
- Allow it to cool slightly, then cut into square or round cakes.
- Cook the Polenta Cakes: Heat a non-stick skillet over medium heat with a touch of olive oil. Cook the polenta cakes for 3-4 minutes on each side, or until they are golden brown and crisp.
- Serve: Plate the ratatouille alongside the jalapeño polenta cakes, garnishing with fresh basil before serving.
Variations and Tips:
- Add Protein: For a heartier dish, consider adding cooked chickpeas or grilled chicken breast to the ratatouille.
- Spice Adjustment: If you prefer a milder flavor, reduce the amount of jalapeños in the polenta or eliminate them entirely.
- Herb Selection: Fresh herbs can enhance the flavor; try adding fresh thyme or parsley along with the basil.
- Make Ahead: The ratatouille can be made ahead of time and reheated. Similarly, the polenta cakes can be stored in the fridge and crisped back up in a skillet before serving.
Enjoy this beautifully colorful and delicious Spicy Ratatouille with Jalapeño Polenta Cakes that is sure to impress!
Ratatouille With Heirloom Tomatoes and Balsamic Glaze Polenta Cakes
Ratatouille with Heirloom Tomatoes and Balsamic Glaze Polenta Cakes is a vibrant and flavorful dish that showcases the best of summer vegetables. This delectable vegetarian recipe is perfect for those looking to enjoy a hearty meal that is both nourishing and full of color. With a preparation time of approximately 30 minutes, it can be served as a main course or a delightful side dish for family gatherings or entertaining friends.
Ingredients:
- 2 cups cooked polenta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 eggplant, diced
- 4-5 heirloom tomatoes, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- ¼ cup balsamic glaze
- Fresh basil for garnish
Cooking Steps:
- Prepare Polenta Cakes: If not using pre-cooked polenta, prepare polenta according to package instructions. Once cooked, let it cool slightly, then pour it into a square or rectangular dish and let it set in the refrigerator for about 15 minutes. Once firm, cut into squares or rounds.
- Cook Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent, about 2-3 minutes. Gradually add the zucchini, yellow squash, red bell pepper, and eggplant, cooking for about 5-7 minutes until vegetables are tender.
- Add Tomatoes and Season: Stir in the chopped heirloom tomatoes, thyme, basil, salt, and pepper. Cook for an additional 5 minutes, allowing the tomatoes to break down slightly and release their juices.
- Cook Polenta Cakes: While the ratatouille is simmering, heat a non-stick skillet over medium heat. Add a splash of olive oil and fry the polenta cakes until golden brown on both sides, about 4-5 minutes per side.
- Serve: To serve, place a polenta cake on each plate, spoon generous amounts of ratatouille on top, and drizzle with balsamic glaze. Garnish with fresh basil.
Variations & Tips:
- Cheesy Polenta: Stir in grated Parmesan or mozzarella cheese into the polenta for added creaminess.
- Herb Variations: Feel free to substitute or add fresh herbs like oregano or parsley for a different flavor profile.
- Add Protein: Consider topping the ratatouille with grilled tofu for a plant-based protein option or serve with a side of grilled chicken for meat lovers.
- Leftovers: The ratatouille can be stored in the refrigerator for up to 3 days, making it a great option for meal prep.
- Serving Suggestion: This dish pairs beautifully with a light salad or crusty bread for a complete meal. Enjoy!
Ratatouille With Mushrooms and Thyme Polenta Cakes
Ratatouille with Mushrooms and Thyme Polenta Cakes is a delightful, colorful dish that combines the traditional flavors of ratatouille with the creamy texture of polenta cakes.
Ideal for vegetarians and anyone looking to enjoy vibrant summer vegetables, this dish is perfect for a family dinner or entertaining guests. With a preparation time of about 30 minutes and cook time of 45 minutes, it serves as a hearty main course that is both satisfying and packed with flavor.
Ingredients:
- 2 medium zucchinis, sliced
- 1 large eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 4 cups diced tomatoes (fresh or canned)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- Fresh basil (for garnish)
- 1 cup cornmeal
- 4 cups vegetable broth
- 1 teaspoon fresh thyme, chopped
- ½ cup grated Parmesan cheese (optional)
- 1 tablespoon butter
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until onions are translucent.
- Add the mushrooms and cook for about 5 minutes until softened. Then incorporate the diced eggplant, zucchini, and bell peppers, cooking for another 10 minutes.
- Stir in the diced tomatoes and dried thyme. Season with salt and pepper, and let the mixture simmer on low heat for about 20 minutes, stirring occasionally.
- Meanwhile, prepare the thyme polenta cakes. In a pot, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly until the mixture thickens (about 5 minutes). Remove from heat and stir in the chopped fresh thyme, butter, and grated Parmesan cheese (if using).
- Spread the polenta mixture evenly in a greased 9×9 inch baking dish. Let it cool for about 15-20 minutes, then cut it into squares or rounds.
- In a non-stick skillet, heat a bit of olive oil and pan-fry the polenta cakes until golden brown on both sides, about 3-4 minutes per side.
- Serve the mushroom ratatouille over the warm polenta cakes and garnish with fresh basil.
Variations and Tips:
- For a spicier version, add red pepper flakes to the ratatouille while it’s simmering.
- You can substitute any seasonal vegetables you have on hand; carrots, squash, or even spinach work great in this dish.
- To make the dish gluten-free, verify that the cornmeal used is certified gluten-free.
- For added protein, serve with grilled chicken or chickpeas.
- The ratatouille can be made a day ahead and reheated, as the flavors will deepen with time.
Ratatouille With Spinach and Ricotta Polenta Cakes
Ratatouille with Spinach and Ricotta Polenta Cakes is a delightful summer dish that showcases the vibrant flavors of fresh vegetables melded together in a savory sauce.
This hearty yet light vegetarian meal is perfect for families or anyone looking to enjoy a healthy and satisfying dish. The preparation time is approximately 45 minutes, making it an ideal choice for a weeknight dinner or a weekend gathering with friends.
Ingredients:
- 1 medium eggplant, diced
- 1 zucchini, sliced
- 1 bell pepper (any color), chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups diced tomatoes (canned or fresh)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup cornmeal
- 4 cups vegetable broth
- ¼ cup grated Parmesan cheese
- Olive oil for cooking
Cooking Steps:
- Prepare the Polenta Cakes:
- In a medium saucepan, bring vegetable broth to a boil. Slowly whisk in the cornmeal, stirring continuously to prevent lumps.
- Reduce heat and simmer for 5-10 minutes until thickened.
- Remove from heat and stir in ricotta cheese, grated Parmesan, salt, and pepper. Fold in fresh spinach, and pour the mixture into a greased baking dish. Let it cool and set for about 10-15 minutes.
- Once set, cut the polenta into squares or circles and lightly fry them in a pan with olive oil until golden and crispy on both sides. Set aside.
- In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened and translucent, about 3-4 minutes.
- Add diced eggplant, zucchini, and bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally until the vegetables are tender.
- Stir in the diced tomatoes, dried basil, oregano, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Finally, stir in the fresh spinach until wilted.
- Spoon the ratatouille onto plates and top with the crispy polenta cakes. Drizzle with additional olive oil if desired, and enjoy your wholesome summer meal!
- For an added burst of flavor, try adding fresh herbs like thyme or parsley to the ratatouille.
- You can substitute the ricotta cheese with feta or goat cheese for a different flavor profile.
- If you prefer a gluten-free option, check the cornmeal to verify it’s certified gluten-free.
- Serve the dish with a side salad or crusty bread for a more complete meal.
- Feel free to experiment with other vegetables such as squash or mushrooms based on personal preference or seasonal availability.
- 1 eggplant, diced
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh basil leaves, for garnish
- 1 cup cornmeal
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 cloves roasted garlic
- Salt and pepper to taste
- 2 tablespoons butter
Variations, Tips:
Ratatouille With Roasted Garlic and Parmesan Polenta Cakes
Ratatouille with Roasted Garlic and Parmesan Polenta Cakes is a delightful, wholesome dish that celebrates the vibrant flavors of summer vegetables. This recipe is perfect for vegetarian enthusiasts and can serve as a main course or a warm side dish. The preparation time is approximately 30 minutes, with an additional cooking time of about 45 minutes, making it a fantastic option for a weekend dinner or a gathering with friends.
Ingredients:
For the Polenta Cakes:
Cooking Steps:
- Prepare the Polenta Cakes:
- In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
- Reduce heat and continue cooking for about 20-25 minutes, stirring frequently until thickened. Remove from heat, then stir in the roasted garlic, Parmesan cheese, and season with salt and pepper.
- Pour the polenta mixture into a greased baking dish and spread evenly. Allow it to cool and set for at least 15 minutes. Once set, cut into squares or rounds.
- Preheat the oven to 400°F (200°C). On a large baking sheet, combine the diced eggplant, zucchini, bell pepper, onion, and cherry tomatoes.
- Add minced garlic, olive oil, thyme, oregano, salt, and pepper. Toss to coat.
- Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- In a skillet over medium heat, melt butter. Add the polenta cakes and cook for 3-4 minutes on each side until golden brown and crispy.
- Plate the roasted ratatouille alongside the polenta cakes. Garnish with fresh basil leaves for a pop of color and flavor.
- You can substitute any seasonal vegetables you have on hand such as asparagus, carrots, or mushrooms.
- For a vegan version, omit the Parmesan cheese in the polenta and replace butter with olive oil or vegan butter.
- Add a splash of balsamic vinegar to the roasted vegetables for an extra depth of flavor.
- This dish can be made ahead of time and reheated, making it a great option for meal prep or entertaining.
Variations and Tips: