Vegetable Ratatouille + Chicken

This spin on classic French ratatouille is comfort food at its finest. We cooked zucchini, tomatoes, bell pepper, and onion in deeply fragrant roasted garlic oil, then mixed in rosemary, parsley, and basil for even more flavor. A topping of peppery toasted hemp and sunflower seeds adds crunch to every spoonful. Then, a juicy herb grilled chicken breast is added for a protein boost. To complement the rustic stew, we paired it with white corn polenta, made creamy and rich with mascarpone cheese.