Quick Grilled Herbed Ratatouille and Polenta
Eggplant, zucchini, and fennel are available year-round and often seem to be at their peak, even when not in peak season. This dish is a whole meal when spooned over grilled polenta slices. For a meatier supper, grill some Italian sausages along with the vegetables.
Prep Time:
25 mins
Total Time:
42 mins
Servings:
4 servings
Ingredients
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1/2 of a small eggplant (about 6 oz.)
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1 small zucchini (about 4 oz.)
-
1 small fennel bulb (about 6 oz.)
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1/4 cup olive oil
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2 teaspoon snipped fresh rosemary
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 16-oz. tube plain refrigerated cooked polenta, cut into 12 slices
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1 14 1/2-oz. can diced tomatoes with garlic and onion
Directions
1.
Peel the eggplant, if desired. Slice the eggplant, zucchini, and fennel crosswise into 1/4-inch slices. In a small bowl combine the oil, rosemary, salt, and pepper. Brush the vegetables with about half of the oil mixture, reserving remaining oil mixture for the polenta.
2.
Preheat an open indoor electric grill on high setting, if available. Arrange half the vegetables on the grill rack. Grill 6 to 8 minutes until vegetables are crisp-tender and grill marks appear, turning once. Remove vegetables from grill rack or pan; set aside. Repeat with remaining vegetables. Brush the polenta slices with reserved oil mixture. Place the polenta slices on the grill rack. Grill 5 to 10 minutes or until heated through and lightly browned, turning once.
3.
Meanwhile, in a medium saucepan heat the undrained tomatoes until boiling. Add the grilled vegetables. Simmer, uncovered, for 5 minutes or to desired consistency, stirring occasionally.
4.
To serve, place 3 polenta slices in each shallow bowl or on each dinner plate; spoon the vegetable mixture over the polenta. Makes 4 servings.
Conventional Method
Prepare vegetables and oil mixture as above in Step 1. Preheat a grill pan on the range top over medium-high heat. Grill half of the vegetables as in Step 2; repeat with remaining vegetables. Use the grill pan to grill brushed polenta slices as above in Step 2. Continue with Step 3 and serve as directed above.
Nutrition information
Calories 275, Total Fat 14 g, Saturated Fat 2 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 1247 mg, Carbohydrate 33 g, Total Sugar 7 g, Fiber 13 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 4%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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