What’s for Dinner?
Polenta & Ratatouille
This vegetarian dish is a complete meal and is full of disease fighting colorful vegetables and herbs. If you’re a carb conscious eater, then try the ratatouille as a vegetable side dish.
1 c coarse or medium yellow cornmeal
4 c vegetable or chicken broth/bouillon
1 garlic clove, crushed
½ tsp dried basil (or 1 tsp fresh)
½ tsp dried parsley (or 1 tsp fresh)
In a medium sauce pan over medium heat, warm broth and slowly add the cornmeal while stirring with a plastic spatula. Add herbs and garlic and continue stirring for about 5 minutes or until large crater like bubbles begin to form and splash. Cover and set aside while preparing the ratatouille or pour into an 8″ x 8″ baking pan allowing it to solidify. When ready to serve, cut into large squares and grill before topping with the ratatouille.
2 Tbsp olive oil
1 medium onion
1 medium eggplant
2 small zucchini
2 small yellow squash
1 bell pepper
2-3 garlic cloves, crushed
2-3 large tomatoes or 1 cup of chunky tomato sauce/canned chopped tomatoes
1 tsp dried parsley
1 tsp dried basil
salt and pepper to taste
Wash all vegetables. Cut eggplant into 1 inch cubes and microwave for 3-5 minutes on high until soft. While eggplant is cooking, cut other vegetables into bite size pieces.
Heat oil in a large skillet over medium-high heat; cook onions until brown then add squash, peppers and zucchini. Stir frequently making sure nothing sticks to the bottom of the skillet. Once eggplant is soft, add to the skillet along with garlic, herbs and seasoning. If you have “Herbes de Provence” available, put a teaspoon in at this time. Finally, add chopped tomatoes or sauce and mix well, then taste and adjust seasoning. The ratatouille should be wet but not juicy. If it’s too thin, just continue stirring until the sauce thickens.
Serve over hot polenta, top with fresh herbs and a little parmesan cheese.
Servings: 4, 2
Calories: 274, 548
Carbohydrates: 46 g, 92 g
Protein: 7.5 g, 15 g
Fat: 9 g, 17.5 g
Prep Time: 20 minutes
Cooking Time: 15-20 minutes
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