Photo: Stephanie Studer
Ratatouille with Polenta Rounds
15 ingredients
25 min + 35 min
6 servings
openrecipes
"This ratatouille recipe is very easy to adjust to what's in season or what you have on hand. Hope you enjoy!"
Estimated Nutrition (whole recipe, rough)
488
Calories
13g
Protein
22g
Fat
61g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1/2 large eggplant, chopped
- 2 large zucchini, sliced
- 1 large onion, chopped
- 1 green bell pepper, diced, or more to taste
- 1/2 cup cherry tomatoes, or as desired
- 2 tablespoons pitted kalamata olives
- 4 cloves garlic, chopped
- 2 tablespoons Burgundy wine
- 2 tablespoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 1 (16 ounce) tube prepared polenta, cut into 1/2-inch thick slices
- 1 pound fresh mozzarella cheese, sliced into 1/2-inch thick rounds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes