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servings:

Serves 4

• For the roasted ratatouille:
• 1 head of garlic
• 1 medium red onion, cut into ¾” pieces
• 1 large bell pepper, cut into ¾” pieces
• 2 medium Japanese eggplant, about ¾ pound, cut into half moons about ½” thick
• 2 medium zucchini or yellow squash, cut into half moons about ½” thick
• 1 ½ cups cherry or grape tomatoes, about 8 ounces
• ¾ teaspoon kosher salt
• ground black pepper to taste
• ¾ teaspoon dried summer savory
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ¼ cup extra virgin olive oil
• For the sweet corn polenta:
• 4-5 ears of corn, cleaned
• 3 cups water
• 3 Tablespoons unsalted butter
• ½ teaspoon kosher salt
• ground black pepper to taste
• 2 Tablespoons thinly sliced fresh basil
• 7 ounces fresh goat cheese, crumbled

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