Ratatouille with Polenta

Info
Cook Time:

Serves:

Ingredients

 * 1 16-oz. package refrigerated and cooked polenta


 * 1 tablespoon olive oil


 * 1 green bell pepper, seeded and chopped


 * 1 red bell pepper, seeded and chopped


 * 2 cloves garlic, minced


 * 1 small onion, thinly sliced


 * 1 small eggplant, cubed


 * 1 yellow summer squash or zucchini, sliced


 * 1 tomato, chopped


 * 1 bay leaf


 * 3 sprigs fresh thyme


 * 3 tablespoons chopped fresh parsley

Directions
1.Prepare polenta according to package directions and set aside.

2.Heat oil in a medium sized saucepan over medium-high heat. Sauté green and red bell pepper, garlic and onions for 5 minutes, stirring often.

3.Stir in eggplant, squash, tomato, bay leaf, and thyme then cover and cook for 5-6 minutes or until vegetables are tender.

4.Stir in parsley, reduce heat to low and let stand for 1 minute.

5.Cut prepared polenta into rounds or wedges then place 1-2 pieces onto each plate. Spoon ratatouille onto polenta, add salt and pepper to taste, then serve.

Source

 * Ratatouille with Polenta from the Public Health Cookbook by the Seattle & King County Department of Public Health -- original source of recipe, public domain government resource

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