Ratatouille with Polenta Rounds
Have a bunch of extra vegetables laying around? This is the perfect recipe for you. Traditionally cooked low and slow on the stove-top, this simpler version is made in the slow cooker and served with crispy polenta rounds.
Since it’s low in protein, consider adding chickpeas, chicken, or some sauteed shrimp to the dish to make it a more complete meal. It also makes a great side dish or pasta sauce. You can also serve with some crumbled goat cheese and fresh basil.
- 1 tbsp olive oil
- 4 cups eggplant, cubed
- 2 zucchini, cubed
- 1 summer squash, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 cup red onion, sliced
- 1.5 cup mushrooms
- 4 garlic cloves, minced
- 1 tbsp Italian seasoning
- 28 oz can fire roasted diced tomatoes
- Salt and pepper
- 2 tbsp balsamic vinegar
- 18 oz prepared polenta tube
Here are your instructions:
Add the olive oil, eggplant, zucchini, summer squash, bell peppers, onion, mushroom, garlic, Italian seasoning, tomatoes, salt, and pepper to the slow cooker. For a more traditional ratatouille layer the vegetables.
Cook on low for 4 hours.
When ready to serve, stir in the balsamic vinegar.
To make the polenta rounds, preheat the oven to 400 degrees and slice the polenta in 3/4 inch rounds. Season with salt and pepper. Place on a prepared baking sheet and cook for 10 minutes, flipping halfway through.
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