Italian Roasted Vegetable and Polenta Bake

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Layers of tender roasted vegetables and creamy polenta baked with mozzarella and Parmesan for a comforting vegetarian main or side dish. This French recipe (vegetarian), ready in about 70 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 6, 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 teaspoon salt
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 large red bell pepper, chopped into 1-inch pieces
• 1 small eggplant, cubed into 1-inch pieces
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried Italian herbs
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh basil leaves, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 medium sliced zucchini rounds, 1 large chopped red bell pepper, and 1 small cubed eggplant with 3 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon dried Italian herbs, and 1/2 teaspoon salt. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
2. Step 2: While vegetables roast, bring 4 cups water and 1 teaspoon salt to a boil in a medium saucepan. Gradually whisk in 1 cup polenta and cook over low heat, stirring frequently, for 25 minutes until thick and creamy.
3. Step 3: Lightly grease a 9x9-inch baking dish. Spread half the cooked polenta evenly in the dish. Layer half the roasted vegetables over the polenta, then sprinkle with 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.
4. Step 4: Repeat layering with remaining polenta and vegetables, topping with remaining mozzarella and Parmesan.
5. Step 5: Bake uncovered for 20 minutes at 400°F until cheese is melted and golden on top.
6. Step 6: Remove from oven and sprinkle 1/4 cup chopped fresh basil over the top before serving warm.