Ratatouille Polenta Stacks

User Reviews

5.0

6 reviews
Excellent

Ratatouille Polenta Stacks

These ratatouille polenta stacks make for a light and fresh summer meal! With grilled eggplant and polenta, and a chunky veggie packed stew as a base.

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Ingredients

Servings

For the ratatouille:

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 medium zucchini chopped
  • 1 medium yellow squash chopped
  • 1 medium orange bell pepper chopped
  • 1 14 ounce can fire-roasted diced tomatoes
  • ½ teaspoon dried oregano
  • Pinch white sugar (organic for vegan-friendly)
  • 1 ½ teaspoons balsamic vinegar
  • Salt and red pepper flakes to taste

For the polenta stacks:

  • 1 small eggplant about 14 ounces, sliced about ½ inch thick
  • 1 16 ounce tube polenta, sliced about ½ inch thick
  • olive oil for brushing
  • salt and pepper for sprinkling
  • chopped fresh basil for garnish
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Instructions

For the ratatouille:

  1. Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the onion and cook for about 5 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, squash and bell pepper. Cook for about 3 to 5 minutes, until the veggies have softened. Add in the diced tomatoes, oregano and sugar. Continue to cook, stirring occasionally, for about 5 minutes, until the veggies are all tender. Remove from the heat and stir in the balsamic vinegar, salt and red pepper flakes.

For the polenta stacks:

  1. While the ratatouille simmers, set a grill pan over medium high heat and allow it to heat up for several minutes. It is hot enough when a drop of water sizzles on the pan. While the pan is heating, brush the eggplant and polenta slices all over with olive oil, and sprinkle just the eggplant with salt and pepper.
  2. Working in batches, place the eggplant and polenta slices on the pan in a single layer and cook until tender and charred, flipping once halfway through. The eggplant will take about 3 to 5 minutes per side, and the polenta will take about 3 minutes per side.
  3. To assemble, divide the ratatouille mixture among 4 shallow bowls. Stack a few slices of the grilled polenta and eggplant in alternating layers on top, then sprinkle with fresh basil. Serve immediately.

Nutrition Information

Show Details
Calories 132kcal (7%) Carbohydrates 15g (5%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 10mg (0%) Potassium 633mg (18%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 1159IU (23%) Vitamin C 60mg (67%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 132 kcal

% Daily Value*

Calories 132kcal 7%
Carbohydrates 15g 5%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 10mg 0%
Potassium 633mg 13%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 1159IU 23%
Vitamin C 60mg 67%
Calcium 41mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

6 reviews
Excellent

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