Rich roasted ratatouille with golden polenta diamonds and pistou Print this recipe Send to a friend  

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Rich roasted ratatouille with golden polenta diamonds and pistou

Roasting vegetables brings out all their sweetness and depth of flavour. Combined with crunchy polenta diamonds, this velvety ratatouille makes for an elegant supper dish. Don't be put off by the long ingredients list, this dish is simplicity itself!


  • 1 large red onion, cut into large dice
  • 1 leek, halved lengthwise, rinsed well, and cut into bite-sized slices
  • 1 eggplant, cut into 2cm dice
  • 2 zucchini, halved lengthwise and cut into 1cm crescents
  • 1 red capsicum, seeded and chopped into bite-sized pieces
  • 1 yellow capsicum, seeded and chopped into bite-sized pieces
  • 2 cups of cherry or baby Roma tomatoes (yellow or red variety, or a mixture)
  • 3 cloves of garlic, chopped
  • 1 400g tin of butter beans
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried marjoram
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of dried sage
  • salt and freshly ground black pepper
  • 4 tablespoons of olive oil
  • Roughly torn fresh basil to serve
Basil Pistou
  • 2 cups of packed fresh basil
  • 2 cloves of garlic, crushed
  • 1/4 cup of olive oil
  • Salt, to taste (start with 1/2 a teaspoon)
  • A few pinches of freshly ground black pepper
  • Optional: a small handful of lightly toasted pine nuts or walnuts, chopped and added after blending the other ingredients.
Golden polenta diamonds
  • 150 grams of fine polenta
  • 3 cups of hot vegetable stock
  • Salt and freshly ground black pepper, to taste
  • A pinch of dried oregano


  1. Preheat the oven to 200 degrees C., and lightly oil a large roasting dish.
  2. In a large bowl, combine the prepared vegetables and butter beans. Sprinkle with the dried herbs, and season generously with salt and pepper. Drizzle with the olive oil, then toss to combine thoroughly.
  3. Spread the vegetables in an even layer in the roasting pan, and roast until vegetables are tender, but with a little bite still. May take around 45 minutes to an hour, or even longer depending on the size of your vegetables. Gently stir the vegetables a couple of times during cooking so they brown evenly.
  4. To serve, gently mix half the basil pistou through the roasted vegetables, and serve on a warmed dish, sprinkled with fresh parsley. Serve with golden polenta diamonds, fresh, crusty bread and the extra pistou in a side dish.
  5. Basil Pistou
    • Add all the ingredients to a food processor and blend until combined, but not entirely smooth. A little texture makes it more interesting. Stir through the roughly chopped pine nuts, if using. Store in an air-tight container, covered with a thin layer of olive oil, and refrigerate until needed.
    Golden polenta diamonds
    • Bring the stock to a boil in a large saucepan. Once boiling, slowly add the combined polenta, pepper and oregano, whisking constantly. Immediately lower the heat and simmer for a few minutes, stirring constantly, until thick. Add salt if needed.
    • Pour the polenta into a greased, shallow tray to a depth of about 1-2 cms. Set aside and let cool.
    • Once the polenta has cooled you can cut it into diamonds. Fry the diamonds in a few tablespoons of olive oil until deep golden and crunchy on the outside. Sprinkle with salt, and serve with the ratatouille.


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