By Juanita Franco
Preheat the oven to 375°F (190°C). Lightly grease a baking sheet and set aside.
Cut the eggplant, zucchini, and bell pepper into 1-inch cubes. Dice the tomatoes. Slice the onion and mince the garlic cloves.
In a large bowl, combine the eggplant, zucchini, bell pepper, tomatoes, onion, and garlic. Add 2 tablespoons of olive oil, herbs de Provence, salt, and black pepper. Toss until the vegetables are well coated.
Spread the vegetable mixture evenly onto the prepared baking sheet. Place in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender, stirring occasionally.
While the vegetables are baking, prepare the tofu. Slice the firm tofu into 1/2-inch thick slabs. Pat dry with a paper towel to remove excess moisture.
Brush both sides of the tofu slabs with 1 tablespoon of olive oil and season with salt and black pepper.
Heat a grill pan over medium heat. Once hot, grill the tofu slabs for about 4-5 minutes on each side, or until grill marks appear and the tofu is heated through. Remove from heat and set aside.
While the tofu and vegetables are cooking, prepare the polenta. In a medium saucepan, bring 4.5 cups of water to a boil. Gradually whisk in the corn polenta and reduce heat to low.
Continue stirring the polenta until it thickens, about 5-7 minutes. Stir in 1 tablespoon of olive oil, salt, and black pepper to taste.
Remove the polenta from heat and quickly spread it into a lightly greased 9x9 inch baking dish. Allow it to set for about 10 minutes.
To serve, cut the set polenta into squares or triangles. Serve alongside the roasted ratatouille vegetables and grilled tofu.
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By Juanita Franco
This Main Course Gluten-Free Vegan French Cuisine recipe is ready in 1 hour 15 minutes and features Eggplant, Zucchini, Bell pepper and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 375°F (190°C). Lightly grease a baking sheet and set aside.
Cut the eggplant, zucchini, and bell pepper into 1-inch cubes. Dice the tomatoes. Slice the onion and mince the garlic cloves.
In a large bowl, combine the eggplant, zucchini, bell pepper, tomatoes, onion, and garlic. Add 2 tablespoons of olive oil, herbs de Provence, salt, and black pepper. Toss until the vegetables are well coated.
Spread the vegetable mixture evenly onto the prepared baking sheet. Place in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender, stirring occasionally.
While the vegetables are baking, prepare the tofu. Slice the firm tofu into 1/2-inch thick slabs. Pat dry with a paper towel to remove excess moisture.
Brush both sides of the tofu slabs with 1 tablespoon of olive oil and season with salt and black pepper.
Heat a grill pan over medium heat. Once hot, grill the tofu slabs for about 4-5 minutes on each side, or until grill marks appear and the tofu is heated through. Remove from heat and set aside.
While the tofu and vegetables are cooking, prepare the polenta. In a medium saucepan, bring 4.5 cups of water to a boil. Gradually whisk in the corn polenta and reduce heat to low.
Continue stirring the polenta until it thickens, about 5-7 minutes. Stir in 1 tablespoon of olive oil, salt, and black pepper to taste.
Remove the polenta from heat and quickly spread it into a lightly greased 9x9 inch baking dish. Allow it to set for about 10 minutes.
To serve, cut the set polenta into squares or triangles. Serve alongside the roasted ratatouille vegetables and grilled tofu.
Calories per Serving: 450
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