Ratatouille With Polenta Recipe

Name: Ratatouille With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces prepared polenta; 1 small green pepper, seeded and cut into thin strips; 1 small onion, cut into small slices; 1 garlic clove, minced; 1 tablespoon oil; 12 small eggplant, cut into small cubes; 1 small yellow squash, cut into small cubes; 12 small zucchini, cut into small cubes; 1 cup butternut squash, peeled, seeded, cut into small cubes; 1 large tomatoes, cut into small wedges; 1 tablespoon basil, fresh and chopped; 1 pinch salt; 1 pinch pepper; 3 tablespoons fresh parsley, chopped; parmesan cheese (optional)

Servings: persons

16 ounces prepared polenta
1 small green pepper, seeded and cut into thin strips
1 small onion, cut into small slices
1 garlic clove, minced
1 tablespoon oil
12 small eggplant, cut into small cubes
1 small yellow squash, cut into small cubes
12 small zucchini, cut into small cubes
1 cup butternut squash, peeled, seeded, cut into small cubes
1 large tomatoes, cut into small wedges
1 tablespoon basil, fresh and chopped
1 pinch salt
1 pinch pepper
3 tablespoons fresh parsley, chopped
parmesan cheese (optional)

1
Cut polenta into 12 slices.
2
Prepare as desired, I prefer to cook it in a skillet in a small amount of oil.
3
Cover and keep warm.
4
In a 4 quart saucepan, heat oil.
5
Once heated add pepper, onion and garlic.
6
Cook for five minutes over a medium heat, stirring frequently.
7
Add the eggplant, cook for another five minutes, stirring frequently.
8
Stir in both squashes, zucchini, tomato, basil, salt and pepper.
9
Cook, covered, 5-7 minutes, stirring occasionally, until vegetables are tender.
10
Stir in parsley.
11
Put 3 slices of polenta on a plate, spoon vegetables over the polenta and sprinkle with parmesan.
12
Continue for 3 more plates.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 16 ounces prepared polenta, 1 small green pepper, seeded and cut into thin strips, 1 small onion, cut into small slices, 1 garlic clove, minced, and more.

Yes, Ratatouille With Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille With Polenta

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