Today is, perhaps for the second or third time in my life, Meatless Monday day! I’m a meat lover by all means but once in a while, I enjoy a hearty vegetable dish. One of my favorite vegetarian meals was ratatouille prepared on the stovetop with goat cheese…that is until I met this vegetable provencal with a polenta dish. Each vegetable is prepared in its optimal method to maximize flavor than mixed together and paired with creamy polenta and a poached egg. Eggs just make everything better, no? Split open the egg to reveal the runny yolk and dig in!

vegetable provencal
vegetable provencal


Serves 4


Vegetable provencal with polenta

45 minTotal Time

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    Vegetable provencal
  • 6 campari tomatoes, whole
  • 1 large onion, peel on, whole
  • 1 large globe eggplant, sliced into 1/2 inch thick slices
  • 2 zucchini, sliced into 1/2 inch thick slices
  • 1/4 cup olive oil
  • 1 lb crimini mushrooms, sliced
  • salt and pepper
  • Polenta
  • 4 1/2 cups water
  • 1/2 tbsp salt, plus extra for seasoning
  • 1 1/4 cups yellow cornmeal
  • 3/4 cups freshly grated Parmesan
  • 3/4 whole milk, at room temperature
  • 5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
  • Freshly ground black pepper
  • Remaining ingredients
  • 4 poached eggs


  1. Preheat grill to high. Preheat oven to 300 degrees F.
  2. Place whole tomatoes and onion on a baking sheet. Roast for 1 hour or until tender. Remove from heat. Peel the onion and cut into bite size pieces.
  3. Toss sliced eggplant and zucchini with 1/4 cup olive oil. Season with salt and pepper. Lay on the grill and cook until grill marks appear about 3-4 minutes. Flip and cook on the other side another 3-4 minutes or until tender. Remove from heat. Cut into bite-size pieces and set aside.
  4. Heat saute pan over medium-high heat. Add 1 tbsp olive oil. When the oil is hot, add the mushrooms, making sure not to overcrowd the pan. Cook in batches if necessary. Saute until mushrooms are browned and caramelized about 4-5 minutes.
  5. Place all vegetables except for tomatoes in a large bowl. Grate the cooked tomatoes over the vegetables. Season with salt and pepper and mix together.
  6. Prepare the polenta. Season the water with salt and bring to a boil in a large, heavy pot. Gradually whisk in the cornmeal. Reduce heat to low and cook for 15-20 minutes or until thick and tender, stirring frequently. Remove from heat and stir in cheese, milk, and butter. Season with salt and pepper.
  7. Portion polenta onto four plates. Place vegetables on top, followed by a poached egg. Serve while hot.


**Helpful tips and common mistakes

The idea behind this vegetable provencal is to make every vegetable shine. Saute the mushrooms to caramelize and brown them, slow roast the onion and tomatoes and grill the zucchini and eggplant. Roasting the onion brings out the sweetness while the tomatoes become incredibly tender. Grilling the zucchini and eggplant adds a layer of smokiness to the vegetables, bringing yet another element to the overall flavor of the dish.

Cut the vegetables into bite-size pieces then grate the cooked tomatoes to create almost a sauce. The tomatoes will not only act as a sauce, but it will also bind all of the ingredients together.

roasted vegetables

The vegetables are delicious already but to make this side the main meal, serve over a bed of creamy polenta. Polenta was once considered peasant food but is now appreciated by all cuisines. Made from cornmeal, polenta can be boiled then baked, fried or grilled. For today, we’re going to simply boil the polenta into porridge-like, adding cheese to the mixture.


No meal is complete without an egg; poach an egg and place over the bed of polenta and vegetables. One look at this vegetable provencal with polenta and you’ll be digging right in!

vegetable provencal


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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