Ratatouille Verde with Basil Gremolata and Polenta

Ratatouille Verde

with Basil Gremolata and Polenta


The classic gremolata packs a lot of flavor into very little space with nuts, citrus zest, and fresh herbs. Instead of finely chopping everything, you could use a food processor– just pulse the nuts and seeds first, and then add everything else. Ratatouille, which means “to stir,” is a Provencal country recipe. All of the ingredients are added in an order which allows their best qualities to shine, so season with a bit of salt at every step.

Spring Recipes Summer Recipes Quick and Easy Nuts Leafy Greens Squash Side Dish Dinner Italian
30 min


  1. 8 oz almond milk
  2. 8 oz zucchini
  3. 5 oz asparagus
  4. 1 shallot
  5. 2 garlic cloves
  6. ¾ cup polenta
  7. 2 tbsp vegan parmesan
  8. 1 tbsp nutritional yeast
  9. Fresh basil
  10. 3 tbsp pumpkin seeds
  11. 2 tbsp pecans
  12. 1 lemon
  13. 5 oz baby spinach
  14. 2 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Tree nuts


  • Medium saucepan
  • Whisk
  • Large pot


Simmer the milk

Rinse and dry the produce. Place a medium saucepan over medium-high heat and add the almond milk, 2 cups of water, and a pinch of salt and pepper. Bring liquid to a simmer while you move to Step 2.

Prepare the vegetables

Trim and chop the zucchini into cubes. Trim about an inch off the bottom of the asparagus and cut the remaining stalks into 1 inch pieces. Peel and mince the shallot. Mince the garlic.

Make the polenta

Slowly add the polenta to the simmering almond milk while whisking continuously. Reduce the heat to low and whisk frequently until it begins to thicken, about 10 to 12 minutes. Once thickened, stir in the vegan parmesan and nutritional yeast. This process can take up to 30 minutes on low heat.

Make the gremolata

Finely chop the basil leaves and add to a medium bowl. Finely chop the pumpkin seeds and pecans add to the same bowl. Zest the lemon. Add the lemon zest, half the minced garlic, 1 tbsp olive oil and a pinch of salt and pepper to the bowl and stir with a spoon.

Make the ratatouille

Place a large pot over medium high heat and add 1 tbsp olive oil. Add the zucchini and cook until browned in places, about 3 to 4 minutes. Add the remaining minced garlic, shallot, and a sprinkle of salt and pepper and cook until garlic is fragrant, about 1 minute. Add the asparagus and baby spinach and cook until bright green and tender, about 3 to 5 minutes.

Finishing touches

Cut the lemon into wedges. To serve, spoon the creamy polenta into shallow bowls and top with the ratatouille verde. Pass the lemon wedges and basil gremolata around the table.