Ratatouille with Polenta Rounds

Name: Ratatouille with Polenta Rounds
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 tablespoon olive oil; 0.5 large eggplant, chopped; 2 large zucchini, sliced; 1 large onion, chopped; 1 green bell pepper, diced, or more to taste; 0.5 cup cherry tomatoes, or as desired; 2 tablespoons pitted kalamata olives; 4 cloves garlic, chopped; 2 tablespoons Burgundy wine; 2 tablespoons dried basil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; salt and ground black pepper to taste; 1 (16 ounce) tube prepared polenta, cut into 1/2-inch thick slices; 1 pound fresh mozzarella cheese, sliced into 1/2-inch thick rounds

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This ratatouille recipe is very easy to adjust to what's in season or what you have on hand. Hope you enjoy!

Submitted by emzily23

Updated on December 6, 2024

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

1 tablespoon olive oil
½ large eggplant, chopped
2 large zucchini, sliced
1 large onion, chopped
1 green bell pepper, diced, or more to taste
½ cup cherry tomatoes, or as desired
2 tablespoons pitted kalamata olives
4 cloves garlic, chopped
2 tablespoons Burgundy wine
2 tablespoons dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
salt and ground black pepper to taste
1 (16 ounce) tube prepared polenta, cut into 1/2-inch thick slices
1 pound fresh mozzarella cheese, sliced into 1/2-inch thick rounds

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
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.
Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

Nutrition Facts (per serving)

361	Calories
20g	Fat
26g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 361
% Daily Value *
Total Fat 20g	26%
Saturated Fat 11g	57%
Cholesterol 60mg	20%
Sodium 432mg	19%
Total Carbohydrate 26g	9%
Dietary Fiber 5g	19%
Total Sugars 7g
Protein 18g	36%
Vitamin C 41mg	45%
Calcium 498mg	38%
Iron 2mg	12%
Potassium 565mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Ratatouille with Polenta Rounds

Ingredients

Directions

Nutrition Facts (per serving)

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