While vegetable ratatouille is roasting, make the cornmeal waffles.
Cornmeal waffles adapted from King Arthur Flour
I use a microplane zester to get a fine grate on the parmesan cheese. Mixing it with the dry ingredients help incorporate the cheese evenly instead of having it clump together.
If you don’t have a waffle iron, use the batter to make pancakes! I recommend adding up to 1 cup of regular milk to thin the batter.
Check out this recipe from Minimalist Baker for a vegan blue cornmeal waffle. I recommend adding the herbs, but leave out the parmesan or swap for your desired vegan parmesan.
The above waffle recipe is also gluten free. You could also try this gluten free waffle from Naturally Ella.
Classic ratatouille is a meat free, vegetable forward dish. If you’re looking to add any meat, I recommend a spiced pork sausage. You can serve it on the side as a link or patty. Or add fully cooked ground sausage to the raw vegetables before putting in the oven.
Have a few other vegetables sitting around? Feel free to throw them into the roasting pan! Root vegetables like carrots or heartier vegetables like cauliflower will can be diced and added to the roasting pan. Yellow squash or patty pan squash can be substituted for the zucchini.