Ratatouille with Soft Polenta

ratatoille - title
This vegetable mélange from Provence can be served chilled with a splash of balsamic vinegar, served warm as an accompaniment to chicken, or as a vegetarian entrée with polenta. This dish tastes even better the second day.

squash at farmer's market
This dish takes full advantage of summer’s bounty. Eggplant, squash, tomatoes, onions, garlic combine into a simple delicious meal. It wasn’t until I cooked this dish that I fully understood how delicious simple vegetables can be (like our last recipe, quick & delicious asparagus). Serving it on soft polenta tastes like a marriage made in heaven. To save some time, I made the polenta while the ratatouille simmered.

Ratatouille
½ cup olive oil, divided
1 medium eggplant peeled and cut into 1 inch cubes
½ pound zucchini, cut into cubes
½ pound yellow squash, cut into cubes
1 ½ cups sliced onions
2 red, yellow or orange bell peppers cut into 1 inch squares
3 cloves garlic chopped
1 can 14 .5 ounces, crushed tomatoes,
1 can, 14.5 ounces, chopped tomatoes
Herbs of your choice, oregano, basil, thyme,
Balsamic vinegar
Salt and pepper to taste
Small can of sliced black olives

  1. In a large skillet or Dutch oven over high heat sauté eggplant, zucchini and squash in ¼ cup olive oil until tender 10 to 12 minutes. Remove from pan and put in a dish.
  2. In same pan cook onions in remaining olive oil until slightly softened. Add peppers and sauté 10 more minutes. Add tomatoes, garlic and herbs. Add squash and eggplant back into pan. Bring to a simmer. Cover. Simmer for 30 minutes or until all vegetables are tender.
  3. Season with salt and pepper to taste.  Feel free to add more herbs to your taste
  4. Add a large splash of balsamic vinegar. Stir in olives.
  5. Serve over soft polenta.

ratatouille - cooking

Soft polenta

3 tablespoons olive oil
1/2 cup finely chopped onions
2 cups broth
2 cups water
1 cup yellow gluten free corn meal
Oregano
Salt and pepper

  1. In large saucepan over medium heat sauté onion in oil until translucent about 5 minutes.
  2. Stir in 2 cups of broth and 1 cup of water. Bring to a boil.
  3. Stir together 1 cup water with the cornmeal in a small bowl.
  4. Gradually stir this cornmeal mixture into the boiling broth, reduce the heat to low, and cook stirring constantly with a wooden spoon, until the cornmeal is very sick and leaves the side of the pan as it is stirred, about 20 minutes.
  5. Stir in oregano. Season with salt and pepper to taste.

ratatouille - polenta

// What are some of your favorite summer veggie recipes?

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