MAKE THE DRESSING
Place olive oil, vinegar, grape tomatoes, sun-dried tomatoes and salt in a blender or food processor and blend/process until smooth. Set aside.
MAKE THE RATATOUILLE
Heat 2 teaspoons olive oil in a large skillet over medium-high heat and add the onions. Cook 1 to 2 minutes until softened.
Remove onions from pan and cover to keep warm.
Repeat with each of the remaining vegetables (zucchini, squash and eggplant); adding oil, as needed, in 2 teaspoon increments, and cooking until just tender.
Return all cooked vegetables to the pan and add tomatoes, thyme and salt.
Cook 1 minute, or until heated through.
Remove from heat and gently toss with the dressing.
Plate and garnish with basil.
Take cooked Polenta and cut them into triangle wedges
In a stainless steel pan, add the oil
Heat on medium heat and add the oregano
Add the Parsley
Add the Nutrional Yeast
Slowly add the polenta wedges
After the polenta are crispy (about 4 minutes), add the Sriracha
Add salt, if using and mix well
Transfer to a bowl and serve immediately