Roasted Vegetable Ratatouille with Polenta $10.95

Gluten free - Vegetarian

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Roasted Vegetable Ratatouille with Polenta by Chef Prakash Niroula

Chef Prakash Niroula

Chef Prakash Niroula

• Chef de Cuisine, Bon Appetit
• Former Luxury Resort Chef and Instructor
• World cuisine inspired by travel to over 40 countries
• Graduate, Culinary Arts School Kathmandu

Circle border i Description

Living in the Northwest I'm lucky to have access to a variety of farm fresh vegetables and local produce and I try to make the most of it. My ratatouille is an ode to the region’s produce. I oven roast the vegetables before I add them to the thick tomato sauce.

When I make this for dinner with friends I serve it along with a side of polenta, flavored with full-bodied Tillamook sharp cheddar cheese, and sour cream.

  • ⓞ Oven 350F, 12-15 min
  • ⓜ Microwave 2-3 min

Ingredients Ingredients

eggplant, butternut squash, mushrooms, peppers, edamame, tomato, basil, Tillamook cheddar cheese, corn meal, veg stock, half and half, sour cream, onion, garlic, salt, pepper, colavita (olive-canola) oil

Star Reviews (9)

Donna H.

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This is my new favorite. Edamame adds a nice crunch. Perfectly seasoned, lovely dish.

Jon P.

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Ratatouille was tasty with lots of vegetables. Polenta a tiche rich for my taste, but still good.

Gayle E.

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Absolutely the best ratatouille I've ever had.

Britt D.

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Another very yummy meal. Very full of flavor- vegetables done perfectly.

Joe C.

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For just vegatables, I thought it was ok to share it as a side to my main meal. Was ok.

Barbara S.

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beautiful homestyle dinner

Eve M.

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Very good

Tracy M.

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So yummy! Each vegetable was cooked to perfection. Everything was so fresh and the flavor was amazing! Loved that it was served with polenta too!

Maren S.

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The vegetable ratatouille was delicious!