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. To complement the rustic stew, we paired it with white corn polenta, made creamy and rich with mascarpone cheese.

Ingredients: whole milk, zucchini, diced tomatoes (fresh vine-ripened tomatoes, tomato juice, salt, calcium chloride, citric acid), red bell peppers, gluten-free corn grits/polenta, red onions, onions, tomato paste, mascarpone cheese (pasteurized cream and milk, citric acid), fennel, grated parmesan cheese (milk, cheese cultures, salt, enzymes), unsalted butter, garlic, sunflower seeds, roasted garlic oil (olive oil, garlic), basil, parsley, hemp seeds, sea salt, blue agave nectar, extra virgin coconut oil, rosemary, smoked black pepper, dried chives, black pepper