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Ratatouille with Polenta
Ratatouille with Polenta

Category: Side Dish | Serves: 4

(169 ratings)

Nutrition Information:
Calories: 213
Protein: 5 g
Carbs: 40 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 530 mg
Fiber: 7 g

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Polenta rounds make the perfect base for a helping of savory, vegetable-packed rataouille. Enjoy with grilled chicken, fish or tofu.
1 16-oz. package refrigerated and cooked polenta
1 tablespoon olive oil
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
1 small onion, thinly sliced
1 small eggplant, cubed
1 yellow summer squash or zucchini, sliced
1 tomato, chopped
1 bay leaf
3 sprigs fresh thyme
3 tablespoons chopped fresh parsley
1 Prepare polenta according to package directions and set aside.
2 Heat oil in a medium sized saucepan over medium-high heat. Sauté green and red bell pepper, garlic and onions for 5 minutes, stirring often.
3 Stir in eggplant, squash, tomato, bay leaf, and thyme then cover and cook for 5-6 minutes or until vegetables are tender.
4 Stir in parsley, reduce heat to low and let stand for 1 minute.
5 Cut prepared polenta into rounds or wedges then place 1-2 pieces onto each plate. Spoon ratatouille onto polenta, then serve.

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