Quick Grilled Herbed Ratatouille and Polenta


Eggplant, zucchini, and fennel are available year-round and often seem to be at their peak, even when not in peak season. This dish is a whole meal when spooned over grilled polenta slices. For a meatier supper, grill some Italian sausages along with the vegetables.

Prep Time:
25 mins
Grill Time:
17 mins
Total Time:
42 mins


  • ½ of a small eggplant (about 6 oz.)

  • 1 small zucchini (about 4 oz.)

  • 1 small fennel bulb (about 6 oz.)

  • ¼ cup olive oil

  • 2 teaspoon snipped fresh rosemary

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 16 ounce tube plain refrigerated cooked polenta, cut into 12 slices

  • 1 14.5 ounce can diced tomatoes with garlic and onion


  1. Peel the eggplant, if desired. Slice the eggplant, zucchini, and fennel crosswise into 1/4-inch slices. In a small bowl combine the oil, rosemary, salt, and pepper. Brush the vegetables with about half of the oil mixture, reserving remaining oil mixture for the polenta.

  2. Preheat an open indoor electric grill on high setting, if available. Arrange half the vegetables on the grill rack. Grill 6 to 8 minutes until vegetables are crisp-tender and grill marks appear, turning once. Remove vegetables from grill rack or pan; set aside. Repeat with remaining vegetables. Brush the polenta slices with reserved oil mixture. Place the polenta slices on the grill rack. Grill 5 to 10 minutes or until heated through and lightly browned, turning once.

  3. Meanwhile, in a medium saucepan heat the undrained tomatoes until boiling. Add the grilled vegetables. Simmer, uncovered, for 5 minutes or to desired consistency, stirring occasionally.

  4. To serve, place 3 polenta slices in each shallow bowl or on each dinner plate; spoon the vegetable mixture over the polenta. Makes 4 servings.

Conventional Method:

Prepare vegetables and oil mixture as above in Step 1. Preheat a grill pan on the range top over medium-high heat. Grill half of the vegetables as in Step 2; repeat with remaining vegetables. Use the grill pan to grill brushed polenta slices as above in Step 2. Continue with Step 3 and serve as directed above.

Nutrition Facts (per serving)

275 Calories
14g Fat
33g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 275
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 1247mg 54%
Total Carbohydrate 33g 12%
Total Sugars 7g
Protein 6g
Vitamin C 13.6mg 68%
Calcium 40.4mg 3%
Iron 1.6mg 9%
Potassium 277mg 6%
Folate, total 20.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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