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Ratatouille with Crispy Rosemary Polenta
- Prep Time: 20 mins
- Cook Time: 15 mins
Your FlavorPrint
7 matching flavors
Overview
The combination of rosemary and oregano offer an antioxidant one-two punch. For variety, serve this quick and nutritious ratatouille with whole wheat pasta instead of the polenta.
Ingredients
Nutritional information
(amount per servings)
Total Calories: 154
Sodium: 473mg
Fat: 6g
Carbohydrates: 22g
Cholesterol: 0mg
Protein: 3g
Fiber: 4g
Directions Directions
- Mix rosemary, garlic powder, oregano, sea salt and pepper in small bowl. Set aside.
- Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 5 minutes or until softened. Add zucchini, bell pepper, tomatoes, 2 1/2 teaspoons of the spice mixture and sugar; cook and stir 8 to 10 minutes or until vegetables are tender. Stir in vinegar.
- Meanwhile, brush polenta slices with 2 teaspoons of the olive oil. Sprinkle with remaining spice mixture, pressing lightly to adhere to both sides. Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add polenta slices, several at a time; cook 2 minutes on each side or until lightly browned. Serve ratatouille over polenta slices.
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