Garden Ratatouille and Cheesy Polenta
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Garden Ratatouille and Cheesy Polenta
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Directions
- 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.
From the Test Kitchen
Menu Suggestion:
Make it a meal with marinated deli salad, hard rolls, and apple tart.
Nutrition Facts (Garden Ratatouille and Cheesy Polenta)
- Per serving:
- 255 kcal ,
- 8 g fat
- (1 g sat. fat ,
- 10 mg chol. ,
- 570 mg sodium ,
- 37 g carb. ,
- 5 g fiber ,
- 10 g pro.