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Ratatouille Over Polenta

Makes: 4 to 6 servings
Start to Finish 35 mins
Ratatouille Over Polenta
Ingredients
  • 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)
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. Makes 4 to 6 servings.

Nutrition Facts (Ratatouille Over Polenta)
  • 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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