Ratatouille with Polenta Rounds
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice.
This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ratatouille with Polenta Rounds
Ingredients
Instructions
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Preheat the oven to 180°C.
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Slice the eggplant, zucchini, and bell peppers into thin rounds.
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Chop the onion and mince the garlic.
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Heat olive oil in a large skillet over medium heat.
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Add the onion and garlic, and sauté until golden.
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Add the sliced vegetables and cook for 5 minutes.
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Add the chopped tomatoes, basil leaves, salt, and black pepper. Simmer for 10 minutes.
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In the meantime, prepare the polenta rounds by boiling water in a saucepan.
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Slowly pour in the polenta, stirring constantly. Cook for 5 minutes.
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Remove from heat and stir in grated Parmesan cheese and butter.
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Pour the ratatouille mixture into a baking dish and arrange the polenta rounds on top.
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Bake for 20 minutes, until the polenta is golden.
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Let it rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 34g12%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
