Shop Now

Garden Ratatouille with Crispy Rosemary Polenta

The combination of rosemary and oregano offer flavor-filled one-two punch. For variety, serve this quick and nutritious ratatouille with whole wheat pasta instead of the polenta.

Ingredients
Serves:
Serving Size: 2 slices polenta and 2/3 cup ratatouille
Directions
20 mins Prep time 15 mins Cook time
20 mins Prep time
15 mins Cook time
  • 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.

Nutrition information

(Amount per serving)

  • Calories: 154Cholesterol: 0mg
  • Sodium: 473mgProtein: 3g
  • Total Fat: 6gFiber: 4g
  • Carbohydrate: 22g

Ratings & Reviews: 0

Add your review

Top