Soft Polenta with Ratatouille

RECIPESPLUS
11Ingredients
50Minutes
160Calories

Ingredients

US|METRIC
  • 1 eggplant (small, quartered, cut into wedges)
  • 2 zucchini (small, quartered, cut into long wedges)
  • 2 tomatoes (cut into wedges)
  • 1 red pepper (halved lengthways, cut into wide strips)
  • 1 onion (cut into wedges)
  • 2 cloves garlic (sliced)
  • 2 tablespoons thyme
  • 1 tablespoon olive oil
  • 1 cup instant polenta
  • 1 1/2 ounces Parmesan (grated, plus shaved Parmesan to serve)
  • salad (Green, to serve)
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    Directions

    1. Preheat oven to 425°F. Combine eggplant, zucchini, tomato, red pepper, onion, garlic, thyme and olive oil in a roasting pan; season to taste. Toss well to coat. Bake for 40 mins, basting once or twice, until vegetables are tender.
    2. Meanwhile, bring 1/2 cup water to a boil in a large, heavy-based saucepan on high heat. Add polenta and stir until boiling. Reduce heat to low; cook, stirring, for 5 mins. Remove from heat. Stir in grated Parmesan; cover and keep warm.
    3. Spoon polenta into bowls and top with ratatouille. Serve with shaved parmesan and green salad.
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    NutritionView More

    160Calories
    Sodium8% DV190mg
    Fat9% DV6g
    Protein16% DV8g
    Carbs7% DV20g
    Fiber28% DV7g
    Calories160Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol5mg2%
    Sodium190mg8%
    Potassium880mg25%
    Protein8g16%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber7g28%
    Sugars10g20%
    Vitamin A70%
    Vitamin C120%
    Calcium20%
    Iron4%

    * 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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