SHEET PAN RATATOUILLE WITH POLENTA | VEGAN SHEET PAN DINNER - Vegan Richa Recipes

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Preheat oven to 375°F (190°C).

Dice eggplant, zucchini, and bell peppers into similar-sized pieces.

Chop tomatoes.

Drizzle olive oil over the diced vegetables and mix well.

Spread the vegetable mixture on a sheet pan.

Bake in the preheated oven until the vegetables are tender and caramelized, about 30-45 minutes.

Prepare polenta according to package instructions and serve it alongside the roasted ratatouille.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens