 | | Directions | 1. Mix rosemary, garlic powder, oregano, sea salt and pepper in small bowl. Set aside.
2. 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.
3. 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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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 2 1/2 teaspoons McCormick® Rosemary Leaves |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/2 teaspoon McCormick® Oregano Leaves |
| - | | 1/2 teaspoon McCormick® Sea Salt Grinder |
| - | | 1/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 2 tablespoons plus 2 teaspoons 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) |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1/2 teaspoon sugar |
| - | | 1 tablespoon balsamic vinegar |
| - | | 1 roll (16 ounces) ready-to-eat polenta, cut into 12 (1/2-inch thick) slices |
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| | Nutrition (per serving) | Calories: 154 Calories
Fat: 6 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 22 Grams
Sodium: 473 Milligrams
Fiber: 4 Grams
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