Ratatouille Over Polenta
Recipe from Better Homes and Gardens

This vegetarian main dish recipe is loaded with vegetables for high fiber plus good nutrition and great flavor. Find polenta in the produce section of supermarkets or with refrigerated tortillas.


Ratatouille Over Polenta

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Ingredients
  • 1  16-ounce
    package tube cooked polenta
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  • 1  small
    green sweet pepper, seeded and cut into thin strips
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  • 1  small
    onion, thinly sliced
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  • 1  clove
    garlic, minced
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  • 1  tablespoon
    cooking oil
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  • 1/2  small
    eggplant, cut into 1/2-inch pieces
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  • 1  large
    yellow summer squash or zucchini, sliced
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  • 1  large
    tomato, cut into wedges
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  • 1  cup
    small pattypan squash, quartered
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  • 1  tablespoon
    snipped fresh basil
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    black pepper
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  • 3  tablespoons
    snipped fresh parsley
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  •  
    Shredded Parmesan cheese (optional)
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Directions
1.
Cut polenta into 8 to 12 slices. Prepare polenta according to package directions. Cover and keep warm.
2.
For ratatouille, in a 4-quart saucepan cook sweet pepper, onion, and garlic in hot oil over medium heat for 5 minutes, stirring frequently. Add the eggplant; cook for 5 minutes more, stirring frequently. Stir in summer squash or zucchini, tomato, pattypan squash, basil, salt, and pepper. Cook, covered, 5 to 7 minutes more or until vegetables are tender, stirring occasionally. Stir in parsley.
3.
To serve, place 2 slices of polenta on each of 4 to 6 dinner plates. Spoon warm ratatouille over each serving. If desired, sprinkle with Parmesan cheese.
4.
Makes 4 to 6 servings.
Nutrition information
Calories 260, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 9 mg, Sodium 576 mg, Carbohydrate 38 g, Fiber 5 g, Protein 10 g. Percent Daily Values are based on a 2,000 calorie diet
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