garden ratatouille with crispy rosemary polenta | Schwartz

Ingredients

• 3 tsp Rosemary
• 1 1/2 tsp Thyme
• 1/2 tsp Garlic Granules
• 1/2 tsp Oregano
• pinch Sea Salt
• 1/4 tsp Ground Black Pepper
• 2 tbsp olive oil, divided
• 1 aubergine, diced
• 1 medium courgette, diced
• 1 green pepper, diced
• 400 g tin chopped tomatoes
• 1/2 tsp sugar
• 1 tbsp balsamic vinegar
• 1 roll ready-to-eat polenta, cut into 12 slices