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Ratatouille Over Polenta




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 16-ounce package refrigerated cooked polenta
1 small green sweet pepper, seeded and cut into thin strips
1 small onion, thinly sliced
1 clove garlic, minced
1 tablespoon cooking oil
1/2 small eggplant, cut into 1/2-inch pieces
1 large yellow summer squash or zucchini, sliced
1 large tomato, cut into wedges
1 cup small pattypan squash, quartered
1 tablespoon snipped fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons snipped fresh parsley
Shredded Parmesan cheese (optional)


Recipe



Prepare purchased polenta according to package directions. Cover and keep warm.
For ratatouille, in a 4-quart saucepan cook sweet pepper, onion, and garlic in hot oil over medium heat for 5 minutes, stirring frequently. Add the eggplant; cook for 5 minutes more, stirring frequently. Stir in summer squash or zucchini, tomato, pattypan squash, basil, salt, and pepper. Cook, covered, 5 to 7 minutes more or until vegetables are tender, stirring occasionally. Stir in parsley.
To serve, cut polenta into 8 to 12 slices. Place 2 slices of polenta on 4 to 6 dinner plates. Spoon warm ratatouille over each serving. If desired, sprinkle with Parmesan cheese.
Makes 4 to 6 servings.