Dinner for 3

Sheet Pan Ratatouille Polenta

Name: Sheet Pan Ratatouille Polenta
Total time: 60 min
Yield: 3 servings
Cuisine: French
Ingredients: 1 eggplant; 1 summer squash; 1 zucchini; 1 red bell pepper; 1/2 onion; 2 tsp olive oil; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 15 oz can of tomatoes; 1/2 cup polenta; 2 cups water; 1/2 tsp salt; 2 tsp nutritional yeast; 1 tbsp vegan butter

$10.24for 460 minServes 3

Roasted eggplant, squash, zucchini, pepper, onion, and tomatoes top creamy polenta flavored with nutritional yeast.

Photo: veganricha.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggplant, 1 lb$1.99/lb typical	1 lb	$1.99Typical price
	Zucchini and summer squash, 1 lb$1.79/lb typical	1 lb	$1.79Typical price
	Bell peppers, 0.4 lb$2.49/lb typical	0.4 lb	$0.93Typical price
	Onions, 0.2 lb$1.29/lb typical	0.2 lb	$0.26Typical price
	Fresh tomatoes, 0.95 lb$1.99/lb typical	0.95 lb	$1.87Typical price
	Cornmeal, 2.5 oz$0.08/oz typical	2.5 oz	$0.20Typical price
	Margarine and vegan butter, 0.5 oz$0.25/oz typical	0.5 oz	$0.13Typical price
Total for the servings shown		$7.68

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

60 minstart to table
Mediumdifficulty
3servings as written
$$typical cost tier

French Budget Dinners Sheet pan

Typical price

$2.56 per serving$10.24 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 eggplant
1 summer squash
1 zucchini
1 red bell pepper
1/2 onion
2 tsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
15 oz can of tomatoes
1/2 cup polenta
2 cups water
1/2 tsp salt
2 tsp nutritional yeast
1 tbsp vegan butter

Steps

Heat the oven to 425 F and line a large sheet pan with the eggplant, squash, zucchini, pepper, and onion.
Toss the vegetables with olive oil, oregano, basil, thyme, salt, and pepper, then roast for 25 minutes.
Stir in the canned tomatoes and roast for 10 more minutes, until the vegetables are tender.
Bring 2 cups water and the remaining salt to a boil in a medium saucepan.
Whisk in the polenta, reduce the heat to low, and cook for 15 minutes, stirring often.
Stir the nutritional yeast and vegan butter into the polenta, then top it with the roasted vegetables.