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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

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.

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