Garden Ratatouille with Crispy Rosemary Polenta

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

Servings: 6 (2 slices polenta and 2/3 cup ratatouille)

Ingredients

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.

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NUTRITION INFORMATION

(per Serving)

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