5 from 6 votes
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.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
132 kcal
Course:
Side Dish, Main Course
Cuisine:
Italian, American
Ingredients
For the ratatouille:
- 2 tablespoons olive oil
- 1 onion chopped, small
- 2 cloves garlic minced
- 1 zucchini chopped, medium
- 1 yellow squash chopped, medium
- 1 bell pepper chopped, medium, orange
- 1 fire-roasted diced tomatoes 14 ounce can
- ½ teaspoon oregano dried
- Pinch white sugar organic for vegan-friendly
- 1 ½ teaspoons balsamic vinegar
- red pepper flakes to taste
- salt to taste
For the polenta stacks:
- 1 eggplant about 14 ounces, sliced about ½ inch thick, small
- 1 polenta 16 ounce tube, sliced about ½ inch thick
- olive oil for brushing
- black pepper for sprinkling
- salt for sprinkling
- basil for garnish, chopped, fresh
Instructions
For the ratatouille:
- 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.
Cup of Yum
For the polenta stacks:
- 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.
- 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.
- 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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 132
% 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.