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Friday, September 7, 2012

Ratatouille with Polenta ala ~DKBB~

This is a really great way to use some of that abundance of veggies from your garden this time of year.
Ratatouille with Polenta ala ~DKBB~
(original recipe on

1/2 pound small fresh mushrooms, halved
1 medium sweet red pepper, chopped
1 small onion, chopped
4 teaspoons olive oil, divided
2 cups cubed peeled eggplant
1 small zucchini, chopped
1 small summer squash, chopped
3 to 4 roma tomatoes, diced
2 garlic cloves, minced
1½ teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon white pepper OR cracked pepper
1 tube (1 pound) polenta, cut into 1/2-inch slices
Grated Parmesan cheese, optional
  • 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.
Yield: 4 servings.

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