Easy Ratatouille Recipe with Creamy Polenta
User Reviews
5
6 reviews
Excellent
Easy Ratatouille Recipe with Creamy Polenta
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This easy ratatouille recipe features the best of summer produce, from eggplant to tomatoes to fresh oregano and more! Served atop a bed of creamy parmesan polenta, this quick dinner cooks up in 30 minutes!
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Ingredients
- olive oil divided
- 3 cups eggplant cubed
- 3 cups zucchini cubed
- 2 cups red bell pepper diced
- 2 cups red onion diced
- 2 cups tomato seeded and diced
- salt to taste, sea salt
- black pepper to taste, freshly cracked
- 4 cloves garlic smashed and minced
- 2 tablespoons oregano torn, fresh
- 1 cup polenta
- 2 tablespoons butter
- ⅓ cup Parmesan Cheese grated
Instructions
- In a large pot, bring 4 cups of water to a boil with a big pinch of salt. Slowly whisk in the polenta to prevent clumps, then reduce heat to low and simmer for 10-12 minutes, or until the polenta is thickened and tender. Remove from heat and stir in the butter and parmesan.
- While the polenta cooks, heat a large, high-sided skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add the eggplant in a single layer; season with salt and pepper and cook, stirring infrequently, until browned and slightly softened, about 4 minutes. Transfer eggplant to a large bowl.
- Heat another 2 teaspoons of olive oil in the same pan, then add the zucchini in a single layer; season with salt and pepper and cook, stirring infrequently, until browned and slightly softened, about 3 minutes. Remove zucchini from pan and add to the bowl with the cooked eggplant.
- Heat another 2 teaspoons of olive oil in the same pan, then add the bell pepper, onion, and minced garlic. Season with salt and pepper and cook, stirring occasionally, until browned and slightly softened, about 4 minutes. Add the tomato, season with salt and pepper and continue cooking until the mixture has thickened slightly, about 4 minutes, stirring occasionally.
- Add the eggplant and zucchini back into the pan with the other vegetables, then season with salt and pepper and let cook for 4-5 minutes, or until mixtures thickens slightly but vegetables still hold their shape.
- Divide parmesan polenta and ratatouille between four bowls and garnish with fresh oregano. Enjoy immediately.
Nutrition Information
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Calories
341kcal
(17%)
Carbohydrates
56g
(19%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
21mg
(7%)
Sodium
204mg
(9%)
Potassium
932mg
(20%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
3520IU
(70%)
Vitamin C
130.2mg
(145%)
Calcium
195mg
(20%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 204mg | 9% |
| Potassium | 932mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 3520IU | 70% |
| Vitamin C | 130.2mg | 145% |
| Calcium | 195mg | 20% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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