FlavorMakerIcon
Get a taste of
something new: our
Flavor Maker app!
Garden Ratatouille with Crispy Rosemary Polenta
main dishes

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.
  • 20m

    prep time

  • 15m

    Cook Time

  • 154

    Calories

  • 13

    Ingredients

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Bring Home Pure Flavor

Elevate your favorite recipes with these pantry essentials.

Shop Now

Ingredients

6

(2 slices polenta and 2/3 cup ratatouille)

Servings

Instructions

  • 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 (per Serving)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!