Sheet Pan Ratatouille With Creamy Polenta
[Vegan, Gluten-Free]

For the Ratatouille:

• 1 large eggplant, chopped 1-inch, do not peel
• 2 medium zucchini, chopped 1-inch
• 1 large onion, chopped 1-inch
• 1 large green pepper, chopped 1-inch
• 8 ounces your favorite mushrooms small left whole, large cut in half
• 4 large Roma tomatoes, chopped 1-inch
• 4 cloves garlic, peeled and cut in half
• 2 tablespoons fresh marjoram chopped
• 1/2 cup fresh basil
• 1 tablespoon fresh parsley
• Salt and pepper to taste

For the Polenta:

• 1 cup polenta
• 3 cups filtered water
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened non-dairy milk (more as needed)
• Salt and pepper to taste