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Vegetable Ragu with Polenta

Health and Wellness


Quick and easy

Quick and easy

Quick and easy

Prep Time:

30 minutes

Cook Time:

20 minutes


6 servings


1  small  eggplant, cut into 1-inch slices

1  small  zucchini, sliced into 1-inch half moons

1  small  onion, chopped

5  mushrooms, halved

1  bell pepper, sliced

4  Tbsp.  olive oil, divided

2  Tbsp.  balsamic vinegar

1  clove  garlic, chopped

2  tsp.  Italian seasoning

1 1/2  c.  polenta

1/4  c.  parmesan cheese


Preheat oven to 450°F. Place all veggies in a single layer on a foil lined sheet pan. Combine half of olive oil with balsamic vinegar, garlic and Italian seasoning. Drizzle over vegetables and roast 20 minutes turning once.

Meanwhile, fill a large pot with 6 cups of water and bring to boil. Add polenta and whisk briskly. Cook on high 5 minutes stirring constantly, then reduce heat to Low and cook an additional 15 minutes stirring occasionally.

Cool roasted vegetables briefly, place on a cutting board and roughly chop.

Spoon polenta into a bowl and top with roasted vegetables and a sprinkle of parmesan cheese.
Nutritional Information
Serving size: 227g, Total Fat: 8g, Saturated Fat: 1.5g, Sodium: 65mg, Carbohydrates: 41g, Dietary Fiber: 7g, Protein: 6g
Health and Wellness

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