Ratatouille with Polenta Rounds2 Reviews
- Prep: 25 min
- Cook: 35 min
- Ready In: 1 hr
“This ratatouille recipe is very easy to adjust to what's in season or what you have on hand. Hope you enjoy!” - by emzily23
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 360 cal
- 20.2 g
- 25.5 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"This is not a recipe I would make again without adjusting the spices and leaving the olives out. I love kalamata olives and cook with them frequently they were an off flavor in this dish for me. The..." See more spices were over powering, it would have been nice to taste the vegetables. This could be a great recipe if these changes were made. I knew going into this it was way too much oregano, thyme, and basil but I am a believer making a recipe as written first."
Polenta and Vegetable Casserole
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