Instructions

1. Preheat Oven to 200c or 400f
2. Glaze a baking sheet with olive oil
3. Spread all the veg on it, keeping the garlic together in a corner of the pan
4. Pop in the oven and roast about 20 minutes.
5. Start your polenta by boiling the broth then slowly pour in the polenta, whisking constantly until smooth.
6. Turn the heat down and simmer, stirring often. Cook about 15-20 minutes stirring often
7. Add enough broth or polenta to keep a nice silky consistency, not too soupy or thick
8. Pull the garlic off the pan and return to the oven for 10-15 more minutes
9. When veggies are golden brown and tomatoes are a bit charred remove the pan from oven
10. In a large skilled, heat a generous swirl of olive oil and pop the garlic from its skin, add to pan
11. Carefully slide the roasted veg into the pan and saute a few minutes
12. Add just enough Tomato Sauce to make a nice Ratatouille. Not too soupy.
13. Add the Herbs and stir a few times.
14. Ladle the Polenta into shallow bowls and top with scoops of Ratatouille.
15. Top with Parmesan and Fresh Basil if you wish