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Garden Ratatouille with
Crispy Rosemary Polenta

Garden Ratatouille

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.



  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 for 5 minutes or until softened.
  3. Add zucchini, bell pepper, tomatoes, 2 1/2 teaspoons of the spice mixture and sugar; cook and stir for 8 to 10 minutes or until vegetables are tender.
  4. Stir in vinegar.
  5. Meanwhile, brush polenta slices with 2 teaspoons of the olive oil. Sprinkle with remaining spice mixture, pressing lightly to adhere to both sides.
  6. Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add polenta slices, several at a time; cook for 2 minutes on each side or until lightly browned.
  7. Serve ratatouille over polenta slices.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Yield: 6 servings | Serving Size: 2 slices polenta and 2/3 cup ratatouille each

Nutritional information (amount per serving) Calories: 154 Sodium: 473mg Fat: 6g Carbohydrates: 22g Cholesterol: 0mg Protein: 3g Fiber: 4g

Recipe used with permission from McCormick. logo


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