Ratatouille with Polenta

Name: Ratatouille with Polenta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Europe, French
Ingredients: 1/2 pound small fresh mushrooms, halved; 1 medium sweet red pepper, chopped; 1 small onion, chopped; 4 teaspoons olive oil, divided; 4 cups cubed peeled eggplant; 1 small zucchini, chopped; 1 cup cherry tomatoes; 2 garlic cloves, minced; 1-1/2 teaspoons Italian seasoning; 1/2 teaspoon salt; 1 tube (1 pound) polenta, cut into 1/2-inch slices; Grated Parmesan cheese, optional

Total Time Prep: 20 min. Cook: 15 min.

Yield 4 servings

Test Kitchen Approved

If you only know Ratatouille as a kids’ movie, you’re in for a treat. Created in the Provence region of France, the dish features seasoned veggies sauteed in oil. Taste Recipes Test Kitchen

Ingredients

1/2 pound small fresh mushrooms, halved
1 medium sweet red pepper, chopped
1 small onion, chopped
4 teaspoons olive oil, divided
4 cups cubed peeled eggplant
1 small zucchini, chopped
1 cup cherry tomatoes
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1 tube (1 pound) polenta, cut into 1/2-inch slices
Grated Parmesan cheese, optional

Directions

In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender.
In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired.

Nutrition Facts

1 serving: 195 calories, 5g fat (1g saturated fat), 0 cholesterol, 689mg sodium, 34g carbohydrate (8g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 fat.

If you only know Ratatouille as a kids’ movie, you’re in for a treat. Created in the Provence region of France, the dish features seasoned veggies sauteed in oil. Taste Recipes Test Kitchen

Recipe Creator