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.
20m
PREP TIME
15m
COOK TIME
154
CALORIES
13
INGREDIENTS
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.
20m
PREP TIME
15m
COOK TIME
154
CALORIES
13
INGREDIENTS
Ingredients 6 (2 slices polenta and 2/3 cup ratatouille) Servings
- 2 1/2 teaspoons McCormick® Whole Rosemary Leaves
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 1 small eggplant, peeled and cut into 1/2-inch cubes (4 cups)
- 1 medium zucchini, chopped (2 cups)
- 1 small green bell pepper, chopped (1 cup)
- 1 can (14 1/2 ounces) diced tomatoes, , undrained
- 1/2 teaspoon sugar
- 1 tablespoon balsamic vinegar
- 1 roll (16 ounces) ready-to-eat polenta, cut into 12 (1/2-inch thick) slices
INSTRUCTIONS
- 1 Mix rosemary, garlic powder, oregano, sea salt and pepper in small bowl. Set aside.
- 2 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.
- 3 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
(per Serving)
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