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 (tomatoes, tomato juice, salt, calcium chloride, citric acid), red bell peppers, white grits (degerminated white corn grits, niacinamide, reduced iron, thiamin mononitrate, riboflavin, folic acid), red onions, onions, mascarpone cheese (pasteurized cream and milk, citric acid), tomato paste, fennel, grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), unsalted butter (pasteurized cream, natural flavorings), 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 (pepper, smoke flavor), dried chives, black pepper