Soft Polenta With Ratatouille

• 1 None small eggplant, quartered, cut into wedges
• 2 None small zucchini, quartered, cut into long wedges
• 2 None tomatoes, cut into wedges
• 1 None red pepper, halved lengthways, cut into wide strips
• 1 None onion, cut into wedges
• 2 cloves garlic, sliced
• 2 tbsp thyme
• 1 tbsp olive oil
• 1 cup instant polenta
• 1.5 oz Parmesan, grated, plus shaved Parmesan to serve
• None None Green salad, to serve

1. Preheat oven to 425u0b0F. Combine eggplant, zucchini, tomato, red pepper, onion, garlic, thyme and olive oil in a roasting pan; season to taste. Toss well to coat. Bake for 40 mins, basting once or twice, until vegetables are tender.
2. Meanwhile, bring 1/2 cup water to a boil in a large, heavy-based saucepan on high heat. Add polenta and stir until boiling. Reduce heat to low; cook, stirring, for 5 mins. Remove from heat. Stir in grated Parmesan; cover and keep warm.
3. Spoon polenta into bowls and top with ratatouille. Serve with shaved parmesan and green salad.

eggplant, zucchini, tomatoes, red pepper, onion, garlic, thyme, olive oil, instant polenta, parmesan, green salad

Taken from recipes-plus.com/api/v2.0/recipes/26834 (may not work)