Ratatouille Over Polenta
- 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