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, calcium chloride, citric acid) • Red bell pepper • White corn grits • Spanish onion • Red onion • Tomato paste (vine-ripened fresh tomatoes, naturally derived citric acid) • Mascarpone (pasteurized cream (milk), citric acid) • Fennel • Parmesan cheese (milk, modified milk ingredients, bacterial culture, salt, lipase, calcium chloride, rennet and/or microbial enzyme, powdered cellulose, parmesan flavour (natural)) • Butter (milk) • Minced garlic (water, garlic, citric acid) • Sunflower seed • Olive oil • Parsley • Basil • Hemp hearts • Sea salt • Sugar (agave syrup) • Coconut oil • Rosemary • Dried chives • Smoked black pepper (pepper, smoked flavour) • Black pepper • Garlic.