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Ratatouille with Polenta

 Ratatouille with Polenta
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
4 ServingsPrep: 20 min. Cook: 15 min.


  • 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


  • 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.
  • Yield: 4 servings.
Nutritional Facts: 1-1/2 cups ratatouille with 3 pieces of polenta equals 195 calories,

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Ratatouille with Polenta (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 0 cholesterol, 689 mg sodium, 34 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.