Ratatouille with Polenta Rounds

Name: Ratatouille with Polenta Rounds
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 454 grams prepared polenta, cut into 1/2-inch thick slices; 2 Tbsps dried basil; 1 teaspoon dried thyme; 1 larges eggplant, chopped; 454 grams fresh mozzarella cheese, sliced into 1/2-inch thick rounds; 4 cloves garlic, chopped; 1 green bell pepper, diced, or more to taste; 6 servings salt and ground black pepper to taste; 2 Tbsps pitted kalamata olives; 1 Tbsp olive oil; 1 large onion, chopped; 1 teaspoon dried oregano; 2 Tbsps Burgundy wine; 2 larges zucchini, sliced

Ratatouille with Polenta Rounds might be a good recipe to expand your main course repertoire. One portion of this dish contains approximately 20g of protein, 20g of fat, and a total of 340 calories. This recipe serves 6. If you have oregano, garlic, zucchini, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Salt And Pepper