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Roasted Pepper Ratatouille With Grilled Polenta

Healthycooking's picture
Ingredients
  Red bell peppers 1 Pound, roasted and peeled (About 2 Large)
  Green bell peppers 1 Pound, roasted and peeled (About 2 Large)
  Eggplants 2 Pound, peeled and cubed (2 Whole, 1 Pound Each)
  Vegetable cooking spray 1
  Olive oil 1 Tablespoon
  Chopped onion 2 Cup (32 tbs)
  Cubed zucchini 2 Cup (32 tbs) (1/2 Inch)
  Garlic cloves 2 Large, minced
  Chopped fresh parsley 2 Tablespoon
  Dried basil 1 1⁄2 Teaspoon
  Dried oregano 1 1⁄2 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Canned plum tomatoes 28 Ounce, undrained and chopped (1 Can)
  Canned no salt added tomato sauce 8 Ounce (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Grilled polenta 2 Cup (32 tbs) (Adjust Quantity As Needed)
Directions

Preheat oven to 375°.
Chop roasted peppers; set aside.
Place eggplant in a 13 x 9-inch baking dish coated with cooking spray; lightly coat eggplant with cooking spray, tossing to coat.
Bake at 375° for 40 minutes.
Heat oil in a large Dutch oven over medium-high heat until hot.
Add bell pepper, onion, zucchini, and garlic; saute for 15 minutes.
Stir in parsley and next 7 ingredients; bring to a boil.
Reduce heat; simmer, uncovered, 10 minutes, stirring often.
Stir in eggplant; cook an additional 15 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pepper

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