9

Broiled polenta with ratatouille

Total Time
58 min
Prep
12 min
Cook
46 min
Serves
6
Difficulty
Easy
For a more substantial meal, stir two 15-ounce cans rinsed and drained kidney beans or chickpeas into the ratatouille during the last 5 minutes of cooking.
Ingredients

sun-dried tomatoes (without oil)

8 medium

olive oil

1 Tbsp

uncooked onion(s)

1 large, coarsely chopped

garlic clove(s)

5 medium clove(s), finely chopped

uncooked eggplant(s)

¾ pound(s), unpeeled and cubed

uncooked zucchini

½ pound(s), cubed

green pepper(s)

1 medium

sweet red pepper(s)

1 medium, seeded and cut into 1-inch pieces

canned crushed tomatoes

28 oz

sugar

1 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

basil

¼ cup(s), fresh, finely chopped or 1 tablespoon dried

polenta

16 oz, tube, refrigerated

grated Parmesan cheese

¼ cup(s)

Instructions

  1. Soak the sun-dried tomatoes in warm water to cover until softened, about 15 minutes. Drain, discarding the liquid, then chop the tomatoes.
  2. Meanwhile, heat a nonstick Dutch oven. Swirl in the oil, then add the onion and garlic. Sauté until golden, about 7 minutes. Add the eggplant, zucchini, green and red bell peppers, tomatoes, sugar, salt, ground pepper, and the chopped sun-dried tomatoes; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the vegetables are softened and the ­flavors are developed, about 30 minutes. Stir in the basil, during the last 2 to 3 minutes of cooking.
  3. Meanwhile, preheat the broiler and spray a baking sheet with nonstick spray. Cut the polenta into 12 crosswise slices; arrange on the baking sheet. Sprinkle with the cheese and broil 5 inches from the heat until hot and the cheese is golden, about 4 minutes.
  4. Serve the ratatouille with the broiled polenta rounds.
Notes
1/2 cup of the beans will add 1 POINT per serving.

A happier, healthier you starts here