Roasted Ratatouille with Honey Polenta

Looks like compost. Tastes like dinner.

Seriously, this is delicious and—even with all the dicing—it was ready in less than 30 minutes.

(Adapted from Everyday with Rachel Ray)

1 eggplant, diced

2 small zucchini, diced

4 plum tomatoes, diced

1 large red onion, diced

1 red bell pepper, diced

4 cloves of garlic, sliced

a few dashes of dried thyme

a few dashes of dried rosemary

EVOO

1 can white beans, drained and rinsed

1 ½ cups skim milk

1 ½ cups vegetable stock

1 cup quick-cooking polenta

1/3 to ½ cup shredded parmesan cheese

2 tbsp. honey

2 tbsp. butter

1. Preheat oven to 450°.

2. Combine eggplant, zucchini, tomatoes, red onion, red bell pepper, garlic, thyme and rosemary in a large bowl. Drizzle with EVOO (2 – 4 tbsp.) and toss to coat.

3. Spread the vegetables out on rimmed baking sheets and roast until the veggies are just tender (18-22 minutes).

4. Heat milk and vegetable stock in a large saucepan over medium-high heat. Add the polenta and cook, whisking, until it’s thick and creamy (about 2 minutes). Remove from heat.

5. Stir butter, honey and cheese into the polenta.

6. In another saucepan, heat a dollop (a little less than 1 tbsp.) of EVOO over medium heat. Add the beans and cook, stirring, until heated through.

7. Add the beans to the roasted vegetables and toss.

8. Serve the ratatouille on a bed of polenta.