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- 1 16 ounce package tube cooked polenta
- 1 small green sweet pepper, seeded and cut into thin strips
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon cooking oil
- 1/2 small eggplant, cut into 1/2-inch pieces
- 1 large yellow summer squash or zucchini, sliced
- 1 large tomato, cut into wedges
- 1 cup small pattypan squash, quartered
- 1 tablespoon snipped fresh basil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons snipped fresh parsley
- Shredded Parmesan cheese (optional)
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. Makes 4 to 6 servings.
- Servings Per Recipe 4,
- cal. (kcal) 260,
- Fat, total (g) 8,
- chol. (mg) 9,
- sat. fat (g) 1,
- carb. (g) 38,
- fiber (g) 5,
- pro. (g) 10,
- sodium (mg) 576,
- Percent Daily Values are based on a 2,000 calorie diet
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