Italian Oven-Roasted Vegetable and Polenta Bake

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Layers of roasted zucchini, bell peppers, and eggplant baked over creamy polenta with melted mozzarella and fresh basil. This italian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs polenta (coarse cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 1 tsp salt
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 large red bell pepper, sliced into strips
• 1 small eggplant, diced into 1-inch cubes
• 3 tbsp olive oil
• 2 cloves garlic cloves, minced
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 sliced zucchini, 1 sliced red bell pepper, and 1 diced eggplant with 3 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, bring 4 cups water to a boil in a medium saucepan and slowly whisk in 1 cup polenta. Reduce heat to low and cook, stirring frequently, for 25 minutes until thick and creamy.
3. Step 3: Pour half the polenta into a greased 8x8-inch baking dish. Layer half the roasted vegetables over the polenta, sprinkle with 1/2 cup shredded mozzarella and half the chopped 1/4 cup fresh basil.
4. Step 4: Repeat layers with remaining polenta, vegetables, mozzarella, and basil. Bake uncovered at 425°F for 15 minutes until cheese melts and edges brown slightly. Let cool for 5 minutes before slicing.