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Gluten-Free Polenta with Roasted Ratatouille


Serves 6
4 Tbsp Pastene Extra Virgin Olive Oil
1 large eggplant, ½" dice
1 large zucchini, ½" dice
2 red or yellow bell peppers, seeded, ¾“ dice
1 medium red onion, cut into 12 wedges
1 tsp pepper
3 tsp salt
1 24 oz jar Pastene Tomato Garlic Pasta Sauce
1 14 oz can Pastene Small Whole Cherry Tomatoes with Juice
¼ cup fresh basil leaves, chopped
8 cups water
2 cups Pastene Instant Polenta
2 Tbsp butter, optional
Pastene Grated Parmesan Cheese, for serving


Prep Time: 15 minutes | Cook Time: 55 minutes

  • Preheat the oven the 400° F. Place racks in the middle and the upper ⅓ of the oven. Line two baking sheets with parchment paper, or foil for easy clean up.
  • Place the eggplant in a bowl and drizzle with 2 tablespoons oil and ½ tsp. salt and ½  tsp. pepper. Toss to coat and place on one baking sheet. Add the zucchini, peppers,and onion to a bowl and drizzle with 2 tablespoon of oil, ½ tsp. salt and ½  tsp. pepper. Toss to coat and place on the other baking sheet.
  • Place the eggplant pan on the middle rack, the other pan on the upper rack and roast for 20 minutes. Toss the vegetables and roast for another 15-20 minutes or until tender. (Can be done ahead of time, let cool, and store in a covered container in the refrigerator.)
  • Combine the roasted vegetables, pasta sauce, and tomatoes in a large pot and bring to a simmer over medium-high heat. Lower the temperature and let simmer, stirring occasionally, for about 10 minutes. Stir in the basil just before serving.
  • While the sauce simmers, bring 8 cups of water and 2 teaspoon of salt to a boil. Slowly add the polenta while stirring. Cook, stirring, for 3 minutes. Stir in butter, if desired.
  • Serve the sauce over the polenta and top with Pastene Grated Parmesan Cheese

Recipe by Gluten Free and More Magazine

Product Used

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