Ratatouille over Polenta
462
Calories
11g
Protein
76g
Carbs
15g
Fat
Zucchini, peppers, and tomato slow-cooked into a rustic stew spooned over soft, creamy polenta.
Kcal 462 · Protein 11 g · Carbs 76 g · $ 4.00 per serving
Protein 11g · Carbs 76g · Fat 15g
15 min
Prep
22 min
Cook
$ 4
Per Plate
462
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 1.5 cups cooked zucchini (from about 2 medium zucchini)
- 1.5 cups cooked eggplant (from about 2 cups raw cubed)
- 1.5 cups cooked tomato (from about 2 cups diced)
- 1 cup cooked bell pepper (from about 1.5 cups raw diced)
- 1/2 cup cooked onion (from half a small onion, diced)
- 1 cup cooked polenta
- 1 tbsp olive oil
- 3 cups cooked zucchini (from about 4 medium zucchini)
- 3 cups cooked eggplant (from about 4 cups raw cubed)
- 3 cups cooked tomato (from about 4 cups diced)
- 2 cups cooked bell pepper (from about 3 cups raw diced)
- 1 cup cooked onion (from half a small onion, diced)
- 2 cups cooked polenta
- 2 tbsp olive oil
- 6 cups cooked zucchini (from about 8 medium zucchini)
- 6 cups cooked eggplant (from about 8 cups raw cubed)
- 6 cups cooked tomato (from about 8 cups diced)
- 4 cups cooked bell pepper (from about 6 cups raw diced)
- 2 cups cooked onion (from half a small onion, diced)
- 4 cups cooked polenta
- 4 tbsp olive oil
- 9 cups cooked zucchini (from about 12 medium zucchini)
- 9 cups cooked eggplant (from about 12 cups raw cubed)
- 9 cups cooked tomato (from about 12 cups diced)
- 6 cups cooked bell pepper (from about 9 cups raw diced)
- 3 cups cooked onion (from half a small onion, diced)
- 6 cups cooked polenta
- 6 tbsp olive oil
- 12 cups cooked zucchini (from about 16 medium zucchini)
- 12 cups cooked eggplant (from about 16 cups raw cubed)
- 12 cups cooked tomato (from about 16 cups diced)
- 8 cups cooked bell pepper (from about 12 cups raw diced)
- 4 cups cooked onion (from half a small onion, diced)
- 8 cups cooked polenta
- 8 tbsp olive oil
Before You Start
Dice the zucchini, eggplant, bell pepper, and onion the same size so they cook evenly, and have the polenta ready to go.
How To Make It
- Warm the olive oil in a skillet over medium, about 1 minute, until it shimmers and a piece of onion sizzles when it goes in.
- Add the onion, zucchini, eggplant, and bell pepper and cook, stirring now and then, 10 to 12 minutes, until softened and lightly browned at the edges.
- Stir in the diced tomato and simmer, 8 to 10 minutes, until the sauce thickens and glossy pools no longer run across the pan.
- Spoon the polenta into a bowl as the base.
- Pile the ratatouille over the polenta and serve warm.
Fix It: If it turns watery, let it simmer a few minutes longer uncovered; the extra time cooks off the liquid and concentrates the flavor.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories462
- Protein11g
- Carbs76g
- Fat15g
- Fiber16g
- Sodium337mg
Bonus Benefits
- Inflammation
- Gut Health
- Eating Well
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Zucchini: water and fiber, reported to keep the plate light.
Bell Pepper: vitamin C, reported to brighten your defenses and lift iron.
Zucchini: water and fiber, reported to keep the plate light.
Bell Pepper: vitamin C, reported to brighten your defenses and lift iron.
Tools For This Recipe
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