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Ratatouille with Polenta Rounds

Ratatouille with Polenta Rounds

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emzily23

This ratatouille recipe is very easy to adjust to what's in season or what you have on hand. Hope you enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  2. 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.
  3. Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
  4. Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.
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Reviews

sanzoe
7
5/8/2012

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 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.

DNArens
1
3/21/2013

I think this will be one of my favorite veggie dishes! I admit I tweaked it quite a bit, but having the basic recipe is a great help! =)