Ratatouille with Polenta Rounds

This ratatouille recipe is very easy to adjust to what’s in season or what you have on hand. Hope you enjoy!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.

Step: 2

Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.

Step: 3

Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.

Step: 4

Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

Per Serving: 361 calories; protein 17.9g; carbohydrates 25.5g; fat 20.2g; cholesterol 59.5mg; sodium 431.5mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do double-duty .