Roasted ratatouille with polenta from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 128) by Ina Garten

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Notes about this recipe

  • abrownb1 on August 16, 2025

    Review for the ratatouille only. Delicious! I didn't have zucchini and used jimmy nardello sweet peppers. My veggies were done at 20 minutes and were in danger of burning so I only roasted the tomatoes for 5 minutes. Worked out perfectly. Finished it with a little extra olive oil - perfection. I don't think I can go back to standard ratatouille. Flavorful and easy!

  • katiesue28 on September 19, 2023

    This was delicious. Ina's creamy parmesan polenta is absolutely outstanding. The ratatouille is much quicker and easier than a traditional ratatouille. My only possible change would be to top the dish with a small amount of tomato sauce as the ratatouille is a bit dry, though this is definitely not necessary.

  • Plumberful on January 25, 2023

    This is just delicious—both the roasted ratatouille and the creamy parmesan polenta! I’ve made lots of ratatouille, but this roasted version outdoes them all—the roasting really intensifies the flavor. The creamy, cheesy polenta is also yummy.

  • averythingcooks on January 19, 2021

    This ratatouille (I did not make the polenta) was a perfect solution re: how to dress up some leftover roast chicken & orzo. I cut this roughly in 1/2 and had everything here except eggplant...but I went ahead and added broccoli florets at the same time as the grape tomatoes. While sizzling hot, I stirred in the chicken & orzo and served it in bowls with some parm grated over it. This was a perfect meld of fresh ingredients with leftovers & our bowls were scraped clean.

  • Cathyschuh on January 17, 2020

    Excellent. Great to pull out from fridge for breakfast even. I made both the polenta and the vegetables

  • GiselleMarie on November 10, 2019

    This is very good. I didn’t make the polenta because I served the roasted vegetables as a side dish with lasagna.

  • anya_sf on August 21, 2017

    I roasted the vegetables 1 day ahead, then reheated in the microwave just before serving, adding the basil at the last minute, which worked well. Be careful to stir the vegetables a few times while roasting to avoid burning, especially the onions. Also switch racks halfway through roasting. It was quite good by itself and with the polenta. As a main course, I would say it serves 4, not 6. It is also a nice side dish with Italian sausage.

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