You can serve this French vegetable dish as a complete vegetarian meal. You can even prepare it as a side dish with just about anything. With tons of veggies and grainy polenta, this ratatouille recipe fits for all occasions.

How To Make Kitchen Garden Ratatouille
Ingredients
- 16 oz Cheesy Polenta, refrigerated cooked polenta or 3 cup hot cooked rice
- 1 ½ cup water
- 1 cup cornmeal
- ½ tsp. salt
- 1 cup cold water
- ½ cup Parmesan, shredded
- 1 small green sweet pepper, seeded and cut into strips
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 tbsp. cooking oil
- ½ cup eggplant, cut into 1/2-inch pieces
- 1 large yellow squash, sliced, or zucchini
- 1 large tomato, peeled and cut into wedges
- 1 tbsp. basil, snipped fresh
- ⅛ tsp. salt
- ¼ tsp. pepper
- 3 tbsp. parsley, snipped
- Parmesan cheese, optional, Shredded
- basil sprig, optional, fresh
Instructions
-
Prepare Cheesy Polenta (or, if using, purchased polenta or rice according to package directions. Cover and keep warm).
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In a large saucepan bring water to boil.
- In a bowl combine cornmeal, salt, and cold water.
- Slowly add cornmeal mixture to boiling water in saucepan, stirring constantly.
- Cook and stir until mixture returns to boiling.
- Add shredded Parmesan cheese; cook, uncovered, over low heat about 5 minutes or until thick, stirring occasionally. Makes 3 cups.
-
Meanwhile, in a 4-quart pot, cook sweet pepper, onion, and garlic in hot oil over medium heat for 5 minutes, stirring frequently.
- Add eggplant; cook 5 minutes more, stirring frequently.
- Stir in summer squash or zucchini, tomato, snipped basil, salt, and pepper.
- Cover and cook for 5-7 minutes more or until vegetables are tender, stirring occasionally.
- Stir in parsley.
- To serve, top warm polenta or rice with ratatouille mixture.
- Sprinkle Parmesan cheese over each serving and garnish each serving with flowering basil, if desired.
Nutrition
- Sugar: 8g
- :
- Calcium: 194mg
- Calories: 363kcal
- Carbohydrates: 51g
- Cholesterol: 11mg
- Fat: 12g
- Fiber: 8g
- Iron: 3mg
- Potassium: 759mg
- Protein: 15g
- Saturated Fat: 3g
- Sodium: 512mg
- Vitamin A: 1901IU
- Vitamin C: 63mg
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