Greek Ratatouille - Briam (Served Over Creamy Polenta) || @OliveAndMango

OliveAndMango Greek Ratatouille - Briam (Served Over Creamy Polenta) View my profile

Get App Combine olive oil, balsamic vinegar and herbs and spices together 1 @OliveAndMango on

Get App Combine the tomato paste with a little water 2 @OliveAndMango on

Get App Place all the chopped veggies in large roasting pan or baking sheet - 3 @OliveAndMango on

Get App then toss with the olive oil mixture and the tomato paste mixture and then ROAST 4 @OliveAndMango on

Get App Remove halfway through and mix well 5 @OliveAndMango on

Get App Roast until veggies are very tender, with caramelized edges, and the released juices are beginning to thicken 6 @OliveAndMango on

Get App This is perfect - finish off with fresh chopped parsley or basil and crumbled feta 7 @OliveAndMango on

Get App Make your creamy Parmesan polenta (optional): place stock into a medium pot and bring to a boil 8 @OliveAndMango on

Get App Slowly whisk in the polenta, reduce heat and keep mixing until thick approx 3 min 9 @OliveAndMango on

Get App Then mix in the Parmesan cheese and butter until melted through 10 @OliveAndMango on

Get App And creamy - serve immediately 11 @OliveAndMango on

Get App 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 12 @OliveAndMango on

Get App Serve topped with crumbled feta and fresh herbs - full recipe linked 13 @OliveAndMango on

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