Greek Ratatouille - Briam (Served Over Creamy Polenta)
Combine olive oil, balsamic vinegar and herbs and spices together
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Combine the tomato paste with a little water
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Place all the chopped veggies in large roasting pan or baking sheet -
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then toss with the olive oil mixture and the tomato paste mixture and then ROAST
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Remove halfway through and mix well
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Roast until veggies are very tender, with caramelized edges, and the released juices are beginning to thicken
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This is perfect - finish off with fresh chopped parsley or basil and crumbled feta
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Make your creamy Parmesan polenta (optional): place stock into a medium pot and bring to a boil
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Slowly whisk in the polenta, reduce heat and keep mixing until thick approx 3 min
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Then mix in the Parmesan cheese and butter until melted through
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And creamy - serve immediately
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It’s great with crusty bread, tossed into pasta, or as a side. Can be enjoyed hot out the oven, room temperature or even cold
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Serve topped with crumbled feta and fresh herbs - full recipe linked
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