• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

    Ratatouille Polenta Stacks

    Published: Jun 19, 2017 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Ratatouille Polenta Stacks

    With summer in full swing here in humid North Carolina, easy, low fuss meals are the name of the game. And those meals get major bonus points if they are packed to the brim with summer veggies. Our CSA box is overflowing with produce each and every week, and with just two of us in the house I’m always looking for ways to put all that produce to good use.

    So whether you’re overrun with veggies from a CSA box or a garden, or just looking for a fun summer meal, these polenta stacks have you covered. This ratatouille-inspired dish features a simple chunky stew filled with zucchini, yellow squash, bell pepper and diced tomatoes. That stew gets topped with layers of grilled eggplant and polenta, before being finished off with a sprinkle of basil. It’s fresh, light and simple - a perfect summer dinner in my book!

    Ratatouille Polenta Stacks

    While creamy, porridge-like polenta is an absolute favorite of mine during colder weather, grilling up firm slices is my go-to during the summer so I can still get my polenta fix. And pre-made tubed polenta makes this process super easy—just slice and grill!

    You can use whatever flavor of polenta that you’d like here—I’ve tried this dish with a few different options and my personal favorite is sun-dried tomato. But really, you can’t go wrong. If you’ve never purchased logs of polenta before, you can typically find them either in the pasta aisle or in the refrigerated section. It varies from store to store. You can of course also make your own polenta rounds/squares and use that instead!

    Ratatouille Polenta Stacks

    Additionally, you could also grill the eggplant and polenta on an outdoor grill instead of on a grill pan as directed in the recipe. Unfortunately, I haven’t been able to try this myself as our gas grill sadly decided to stop working after a recent move!

    Ratatouille Polenta Stacks

    Ratatouille Polenta Stacks

    These ratatouille polenta stacks make for a light and fresh summer meal! With grilled eggplant and polenta, and a chunky veggie packed stew as a base.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Course: Main Course, Side Dish
    Cuisine: American, Italian
    Diet: Vegan, Vegetarian
    Keyword: polenta recipe, Ratatouille Polenta Stacks
    Servings: 4 servings
    Calories: 132kcal
    Author: Oh My Veggies

    Ingredients

    For the ratatouille:

    • 2 tablespoons olive oil
    • 1 small onion chopped
    • 2 cloves garlic minced
    • 1 medium zucchini chopped
    • 1 medium yellow squash chopped
    • 1 medium orange bell pepper chopped
    • 1 14 ounce can fire-roasted diced tomatoes
    • ½ teaspoon dried oregano
    • Pinch white sugar (organic for vegan-friendly)
    • 1 ½ teaspoons balsamic vinegar
    • Salt and red pepper flakes to taste

    For the polenta stacks:

    • 1 small eggplant about 14 ounces, sliced about ½ inch thick
    • 1 16 ounce tube polenta, sliced about ½ inch thick
    • Olive oil for brushing
    • Salt and pepper for sprinkling
    • Chopped fresh basil for garnish
    US Customary - Metric

    Instructions

    For the ratatouille:

    • Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the onion and cook for about 5 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, squash and bell pepper. Cook for about 3 to 5 minutes, until the veggies have softened. Add in the diced tomatoes, oregano and sugar. Continue to cook, stirring occasionally, for about 5 minutes, until the veggies are all tender. Remove from the heat and stir in the balsamic vinegar, salt and red pepper flakes.

    For the polenta stacks:

    • While the ratatouille simmers, set a grill pan over medium high heat and allow it to heat up for several minutes. It is hot enough when a drop of water sizzles on the pan. While the pan is heating, brush the eggplant and polenta slices all over with olive oil, and sprinkle just the eggplant with salt and pepper.
    • Working in batches, place the eggplant and polenta slices on the pan in a single layer and cook until tender and charred, flipping once halfway through. The eggplant will take about 3 to 5 minutes per side, and the polenta will take about 3 minutes per side.
    • To assemble, divide the ratatouille mixture among 4 shallow bowls. Stack a few slices of the grilled polenta and eggplant in alternating layers on top, then sprinkle with fresh basil. Serve immediately.

    Nutrition

    Calories: 132kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 10mgPotassium: 633mgFiber: 6gSugar: 9gVitamin A: 1159IUVitamin C: 60mgCalcium: 41mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    « Mojo Marinated Portabella Steaks
    12 Mashed Cauliflower Ideas that You Should Try »

    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes basil, bell peppers, eggplant, main dishes, polenta, zucchini

    Reader Interactions

    Comments

    1. Green Global Trek says

      June 26, 2017 at 7:56 am

      Looks delish!

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Eggplant Stew
    • Buffalo Brussels Sprouts
    • Ginger Peach Overnight Oats
    • Vanilla Overnight Oats (Vegan!)

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    1.1K shares