Ratatouille Over Polenta
This recipe is made more simple by using purchased polenta.

Servings: 4

• 1 - 16 ounce package refrigerated cooked polenta
• 1 red bell pepper, seeded and cut into strips
• 1 small sweet onion, thinly sliced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 small eggplant, cut into 1/2 inch pieces
• 1 large zucchini or yellow squash, sliced
• 1 large tomato, cut into wedges
• 1 cup small pattypan squash, quartered
• 1 tablespoons fresh snipped basil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons snipped fresh Italian parsley
• Shredded Parmesan cheese for garnish

Prepare purchased polenta according to package directions. Cover and keep warm.

For ratatouille, in a 4 quart saucepan cook sweet pepper, onion, and garlic in hot oil over medium heat for 5 minutes, stirring frequently. Add the eggplant; cook for 5 minutes more, stirring frequently. Stir in summer squash or zucchini, tomato, pattypan squash, basil, salt and pepper. Cook, covered for 5 to 7 minutes more until vegetables are tender, stirring occasionally. Stir in parsley.

To serve, cut polenta into 8 slices. Place 2 slices polenta on each plate and spoon warm ratatouille over each serving. Sprinkle with Parmesan cheese if desired.

Per Serving: 260 Calories; 8g Fat ; 1g Saturated Fat; 10g Protein; 38g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 576mg Sodium. Exchanges: 2Grain(Starch); 1 Vegetable; 1 Fat.

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