Ratatouille with Polenta
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 4 servings.
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 of Home Test Kitchen
Ingredients
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1/2 pound small fresh mushrooms, halved
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1 medium sweet red pepper, chopped
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1 small onion, chopped
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4 teaspoons olive oil, divided
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4 cups cubed peeled eggplant
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1 small zucchini, chopped
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1 cup cherry tomatoes
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2 garlic cloves, minced
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1-1/2 teaspoons Italian seasoning
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1/2 teaspoon salt
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1 tube (1 pound) polenta, cut into 1/2-inch slices
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Grated Parmesan cheese, optional
Directions
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1.
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.
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2.
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.
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