Ratatouille Over Polenta
16 ounce package tube cooked polenta
small green sweet pepper, seeded and cut into thin strips
small onion, thinly sliced
clove garlic, minced
tablespoon cooking oil
small eggplant, cut into 1/2-inch pieces
large tomato, cut into wedges
cup small pattypan squash, quartered
tablespoon snipped fresh basil
teaspoon black pepper
tablespoons snipped fresh parsley
- Cut polenta into 8 to 12 slices. Prepare polenta according to package directions. Cover and keep warm.
- 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.
- 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. Makes 4 to 6 servings.
Nutrition Facts(Ratatouille Over Polenta)
- Per serving:
- 260 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 9 mg chol.,
- 576 mg sodium,
- 38 g carb.,
- 5 g fiber,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet