Name: Garden Ratatouille and Cheesy Polenta
Total time: 30 min
Ingredients: 1 tablespoon cooking oil; 1 small green sweet pepper, seeded and cut into strips; 1 small onion, thinly sliced; 1 clove garlic, minced; ½ small eggplant, cut into 1/2-inch pieces; 1 large yellow summer squash or zucchini, sliced; 1 large tomato, peeled (if desired) and cut into wedges; 1 tablespoon snipped fresh basil; ⅛ teaspoon salt; ⅛ teaspoon pepper; 3 tablespoons snipped parsley; 1 Polenta made with Parmesan cheese; Shredded Parmesan cheese (optional)

Heat oil in a 4-quart pot over medium heat. Add green pepper, onion, and garlic, and cook for 5 minutes, stirring frequently. Add eggplant. Cook and stir 5 minutes more. Stir in summer squash or zucchini, tomato, basil, salt, and pepper. Cover and cook 5 to 7 minutes more or until vegetables are tender, stirring occasionally. Stir in parsley. To serve, top warm Polenta with vegetable mixture. Sprinkle Parmesan cheese over each serving. Makes 4 to 6 servings.

7 of the Most Common Perennial Garden Mistakes to Avoid

6 Small Steps You Can Take Today to Get Organized for Good

5 Anti-Inflammatory Ingredients to Add to Your Smoothie for a Healthy Boost

Garden Ratatouille and Cheesy Polenta

Gallery

Recipe Summary

Ingredients

Directions

Menu Suggestion:

Nutrition Facts

Reviews

All Reviews for Garden Ratatouille and Cheesy Polenta

Account

More