Recipes
|
Tips & Advice
|
Glossary
|
Videos
|
Community
|
Seasonal
|
My Recipe Box
Join Now
|
Sign In
Loading
Advanced Search
Ratatouille with Crispy Rosemary Polenta Recipe
+
Larger Image
Rate & Review
Provided By
McCormick
Recipe and photo courtesy of
www.mccormick.com
The combination of rosemary and oregano offer an antioxidant one-two punch. For variety, serve this quick and nutritious ratatouille with whole wheat pasta instead of the polenta.
Share this!
Save ▼
To Recipe Box
To Cookbook
To Meal Plan/Menu
To Grocery List
Add to Grocery List
Rate & Review
Email
Print
Servings:
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
Directions
PREP
20
mins
COOK
15
mins
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.
Similar Recipes
Ratatouille
large eggplant
chopped basil
olive oil
garlic
chopped parsley
Oven Roasted Ratatouille
yellow pepper
summer squash
red pepper
onion
chopped fresh rosemary
Basic Polenta
salt
water
grated cheese
butter
More Similar Recipes
Nutrition
(per serving)
Calories: 154 Calories
Fat: 6 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 22 Grams
Sodium: 473 Milligrams
Fiber: 4 Grams
Help
Submit A Correction
Ask A Question
Save ▼
To Recipe Box
To Cookbook
To Meal Plan/Menu
To Grocery List
Add to Grocery List
Rate & Review
Email
Print
Loading
Advanced Search
Ratatouille with Crispy Rosemary Polenta Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Rate It!
Add A Review Now!
Comment on this
More Similar Recipes
French Recipes
Italian Recipes
Mediteranean Recipes
Vegetarian Recipes
Eggplant Recipes
Related Glossary Terms
ratatouille
rosemary
polenta
Follow Us!
Charts
Recipes
Tips
Beef Cooking Times
Chicken Cooking Times
Cooking Temperature and Time
Food Substitutions
Ham Cooking Times
How Much To Buy
Lamb Cooking Times
Pork Cooking Times
Turkey Cooking Times
Popular Recipe Pages
Recipe Search
Recipes A to Z
Popular Recipes
Our Newest Recipes
Recipes A to Z
Seasonal Cooking Tips
Seasonal Cooking Videos
Cooking Tips Index
Advertisement
E-mail:
Sign Up
Advertisement
Mobile Site |
Contact Us |
Site Index |
Promotions |
Terms of Use | Privacy Policy | Advertise | Licensing
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com