RATATOUILLE WITH POLENTA

Ratatouille with Polenta image

If you only know Ratatouille as a kids' movie, you're in for a treat. Created in the Provence region of France, the dish features seasoned veggies sauteed in oil. Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 pound small fresh mushrooms, halved
1 medium sweet red pepper, chopped
1 small onion, chopped
4 teaspoons olive oil, divided
4 cups cubed peeled eggplant
1 small zucchini, chopped
1 cup cherry tomatoes
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1 tube (1 pound) polenta, cut into 1/2-inch slices
Grated Parmesan cheese, optional

Steps:

In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender., In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired.

Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 689mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges