We're not always in the mood to put a lot of effort into cooking a decent meal for dinner. However, if it's something restaurant-worthy that can be thrown together in a pot on the hob, taste as creamy as the polenta in this dish and as herbal as the ratatouille, count us in! This makes four servings, but we totally get it if you eat all four of them. All that sunbathing requires a lot of energy, so better load up on those good healthy carbs and veggies.
COOKING TIME: 30 minutes // SERVINGS: 4 // MEAL: dinner
INGREDIENTS
- 2 cups dry polenta- 2 cups plant milk (we used oat milk)
- 1 onion
- 4 carrots
- 1 bell pepper
- 1 zucchini
- 1 eggplant
- 500g tomato sauce
- pinch of cayenne
- 2tbsp oregano
- 1tsp paprika, basil, thyme, rosemary
STEP-BY-STEP
1. Roughly chop the vegetables and cook the onion in a large pot until translucent, then add the herbs and spices.2. Add the vegetables to the onion and cook covered for 20 minutes or until soft. Once the veggies are soft, add in the tomato sauce and s&p to taste.
3. In the meantime, cook the polenta with 2 cups of water and 2 cups plant milk.
4. Serve the ratatouille on top of the polenta with fresh basil.
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