Ratatouille with Polenta Recipe: How to Make It
If you only know Ratatouille as a kids’ movie, you’re in for a treat. Created in the Provence region of France, the dish features seasoned veggies sauteed in oil. Taste of Home Test Kitchen
Keywords
- ratatouille and polenta
Ingredients
- 1/2 pound small fresh mushrooms, halved
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 4 teaspoons olive oil, divided
- 4 cups cubed peeled eggplant
- 1 small zucchini, chopped
- 1 cup cherry tomatoes
- 2 garlic cloves, minced
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1 tube (1 pound) polenta, cut into 1/2-inch slices
- Grated Parmesan cheese, optional
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