Ratatouille over Grilled Polenta

Provençal stewed eggplant, zucchini, and peppers with white beans over crisp grilled polenta rounds.

💪 Where's the protein? Right here — 17g

White beans (11g)
Polenta (4g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓Eggplant, 1 small
✓Zucchini, 1
✓Red pepper, 1
✓Tomatoes, 2 cups crushed
✓White beans, 3/4 cup
✓Polenta tube or set polenta, 6 rounds
✓Herbes de Provence, 1 tsp
✓Garlic + basil + olive oil

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Sauté eggplant, zucchini, pepper in batches so they brown.
2Stew with tomatoes, garlic, herbs 20 minutes; fold in beans.
3Grill polenta rounds until crisp-edged.
4Spoon ratatouille over; tear basil on top.

🔪 Starting from raw? The basics (1)

Beans: canned or from dry

Canned is fine everywhere — drain and rinse; one 15-oz can is about 1½ cups. From dry: soak overnight and simmer 60–90 minutes until fully tender.

#gluten-free#freezer-friendly#summer

📍 Buy the ingredients — Chicagoland

Every ingredient above is stocked organic at these local spots:

Whole Foods Market — Lakeview
Fresh Thyme Market — Bucktown
Pete's Fresh Market — Bridgeport
Mariano's — Throughout Chicagoland
Dill Pickle Food Co-op — Logan Square
Sugar Beet Food Co-op — Oak Park

More metro areas coming as Rootful grows. Or get it delivered — coming soon →

More Dinner Ideas

Dinner

26g protein

Ratatouille over Grilled Polenta

Ingredients (all organic)

How to Prep

📍 Buy the ingredients — Chicagoland

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