Ratatouille  Recipe with Polenta

This ratatouille recipe is a delicious way to use summer garden vegetables like zucchini, yellow squash, eggplant, and bell peppers in a comforting vegetarian meal.

INGREDIENTS

-  Water -  Salt -  Polenta corn grits -  Extra virgin olive oil -  Zucchini -  Yellow squash -  Chinese eggplant -  Tomato sauce -  Fresh thyme -  Dried oregano -  Red pepper flakes -  Goat cheese -  Fresh chopped Italian     parsley

INSTRUCTIONS

Preheat the oven to 400 degrees F.

1:

In a cast iron skillet, bring water to a simmer. Slowly stir in salt and polenta.  Reduce heat to low and continue to stir until polenta has thickened, about 10 minutes.

2:

In another skillet, heat olive oil over medium heat. Season zucchini, yellow squash, and eggplant with a pinch of salt and pepper and sauté until just tender, about 3 minutes.

3:

Pour tomato sauce over the polenta in the skillet and smooth into an even layer.  Sprinkle with the leaves from the thyme, oregano, and pepper flakes. 

4:

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