RATATOUILLE WITH POLENTA ROUNDS
This ratatouille recipe is very easy to adjust to what's in season or what you have on hand. Hope you enjoy!
Provided by emzily23
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
- Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
- Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 25.5 g, Cholesterol 59.5 mg, Fat 20.2 g, Fiber 5.4 g, Protein 17.9 g, SaturatedFat 11.4 g, Sodium 431.5 mg, Sugar 7.2 g
RATATOUILLE WITH POLENTA
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
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
RATATOUILLE POLENTA BAKE
Please pass the polenta. Love the loads of veggie topping!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
- Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
- Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg
ROASTED VEGGIE RATATOUILLE (FRANCE)
Steps:
- Preheat the oven to 375 degrees F.
- Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
- Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
- Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!
RATATOUILLE WITH POLENTA
A Better Homes and Garden recipe. My DH really liked this one, I thought it was a little bland - but I'm not a big fan of eggplant and he loves it!
Provided by packeyes
Categories Vegetable
Time 40m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut polenta into 12 slices. Prepare as desired, I prefer to cook it in a skillet in a small amount of oil. Cover and keep warm.
- In a 4 quart saucepan, heat oil. Once heated add pepper, onion and garlic. Cook for five minutes over a medium heat, stirring frequently. Add the eggplant, cook for another five minutes, stirring frequently. Stir in both squashes, zucchini, tomato, basil, salt and pepper. Cook, covered, 5-7 minutes, stirring occasionally, until vegetables are tender. Stir in parsley.
- Put 3 slices of polenta on a plate, spoon vegetables over the polenta and sprinkle with parmesan. Continue for 3 more plates.
Nutrition Facts : Calories 91, Fat 3.8, SaturatedFat 0.6, Sodium 51.1, Carbohydrate 14.4, Fiber 4.8, Sugar 5.6, Protein 2.5
BASIL POLENTA WITH RATATOUILLE
For our wedding reception, we wanted to provide a vegan menu to our guests. Not one complained; they raved about the polenta topped with colorful ratatouille, our version of the classic French stewed vegetable dish. -Kimberly Hammond, Kingwood, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large heavy saucepan, bring water and 1/4 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Stir in basil., Spread into an 8-in. square baking dish coated with cooking spray. Refrigerate for 30 minutes., Meanwhile, in a large skillet, saute the eggplant, onion and green pepper in 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives, oregano, pepper and remaining salt. Cook and stir over medium heat until vegetables are tender, 10-12 minutes., Cut polenta into 4 squares. In another large skillet, cook polenta in remaining oil in batches until golden brown, 7-8 minutes on each side. Serve with ratatouille; garnish with basil.
Nutrition Facts : Calories 400 calories, Fat 22g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 709mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 6g protein.
RATATOUILLE POLENTA BAKE
From Betty Crocker. I have not tried this yet, but it looks like a wonderful way to get your veggies.
Provided by under12parsecs
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
- Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
- Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.
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