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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you only know Ratatouille as a kidsâ movie, youâre in for a treat. Created in the Provence region of France, the dish features seasoned veggies sauteed in oil. Ingredients:
1/2 pound small fresh mushrooms, halved |
1 medium sweet red pepper, chopped |
1 small onion, chopped |
4 teaspoons olive oil, divided |
4 cups cubed peeled eggplant |
1 small zucchini, chopped |
1 cup cherry tomatoes |
2 garlic cloves, minced |
1-1/2 teaspoons italian seasoning |
1/2 teaspoon salt |
1 tube (1 pound) polenta, cut into 1/2-inch slices |
grated parmesan cheese, optional |
Directions:
1. In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender.
2. In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired. Yield: 4 servings.
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