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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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings


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

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Average Rating:
  • Pauline
    Sep 18, 2019

    I have been cooking this since I saw it on the Taste of Home magazine ... It takes time to prepare, but it is very good , my husband and son loves it so much ... Of course , me too !

  • chaosmommy
    Jul 25, 2015

    I was looking for a good rattatouille recipe. This was a hit with the entire family. I made it with no changes to the recipe. The kids were a little worried about all the veggies, but they enjoyed it!

  • rellmac
    Jan 24, 2014

    I make this about once a month. Last night I mad it and had leftovers so today I took some of the vegetables and warmed them in a skillet, added two scrambled eggs and had a delish and filling breakfast!

  • meerb98
    Aug 8, 2013

    No comment left

  • jmbonnett1
    Oct 25, 2012

    No comment left

  • breadmaker22
    Jul 14, 2012

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  • sarahutz
    Jul 20, 2011

    Great recipe to use up summer vegetables. We didn't have polenta so we served it over cheese grits, delicious!

  • ang4caps
    Jan 31, 2011

    No comment left

  • skb cooking
    Jan 9, 2011

    No comment left

  • taylor
    Jan 5, 2011

    No comment left