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Roasted Ratatouille with Polenta
BAREFOOT CONTESSA21Ingredients
75Minutes
630Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. zucchini (6 to 8 inches long, ends trimmed and 1-inch-diced)
- 1 lb. eggplant (unpeeled and 1-inch-diced)
- 1 red bell pepper (Holland, cored, seeded, and 1-inch-diced)
- 1 yellow bell pepper (Holland, cored, seeded, and 1-inch-diced)
- 1 red onion (halved and sliced ¼ inch thick)
- 2 Tbsp. minced garlic (6 cloves)
- 1 1/2 tsp. dried oregano
- 1/2 cup olive oil (good)
- kosher salt
- freshly ground black pepper
- 15 cherry (grape, or small pear tomatoes, halved)
- 1/4 cup fresh basil leaves (julienned)
- polenta (Creamy Parmesan, recipe follows)
- 6 cups chicken stock (preferably homemade)
- 1 Tbsp. minced garlic (3 cloves)
- 1 1/2 cups cornmeal (stone-ground whole-grain)
- kosher salt
- freshly ground black pepper
- 1 1/2 cups Parmesan cheese (freshly grated Italian)
- 6 Tbsp. crème fraîche
- 3 Tbsp. unsalted butter (diced)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol45mg15% |
Sodium1110mg46% |
Potassium1140mg33% |
Protein23g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate55g18% |
Dietary Fiber8g32% |
Sugars16g |
Vitamin A30% |
Vitamin C150% |
Calcium35% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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