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Description
The combination of rosemary and oregano offer flavor-filled one-two punch. For variety, serve this quick and nutritious ratatouille with whole wheat pasta instead of the polenta.
Ingredients
US|METRIC
6 SERVINGS
- 2 1/2 tsp. McCormick Rosemary Leaves
- 1/2 tsp. McCormick Garlic Powder
- 1/2 tsp. McCormick Oregano Leaves
- 1/2 tsp. McCormick Sea Salt Grinder
- 1/4 tsp. McCormick Black Pepper (Ground)
- 2 Tbsp. olive oil (divided)
- 1 small eggplant (peeled and cut into 1/2-inch cubes, 4 cups)
- 1 medium zucchini (chopped, 2 cups)
- 1 small green bell pepper (chopped, 1 cup)
- 14.5 oz. diced tomatoes (undrained)
- 1/2 tsp. sugar
- 1 Tbsp. balsamic vinegar
- 16 oz. polenta (ready-to-eat, cut into 12, 1/2-inch thick slices)
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Directions
- Mix rosemary, garlic powder, oregano, sea salt and pepper in small bowl. Set aside.
- Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 5 minutes or until softened. Add zucchini, bell pepper, tomatoes, 2 1/2 teaspoons of the spice mixture and sugar; cook and stir 8 to 10 minutes or until vegetables are tender. Stir in vinegar.
- Meanwhile, brush polenta slices with 2 teaspoons of the olive oil. Sprinkle with remaining spice mixture, pressing lightly to adhere to both sides. Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add polenta slices, several at a time; cook 2 minutes on each side or until lightly browned. Serve ratatouille over polenta slices.
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