Ratatouille Over Polenta
1 - 16 ounce
package refrigerated cooked polenta
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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