Broiled polenta with ratatouille

SmartPoints® value per serving
Total Time
58 min
12 min
46 min
This Provençal dish of garlicky stewed vegetables is often referred to as ratatouille Niçoise because it originated in the French city of Nice. It typically is made from summer squash, bell peppers, tomatoes, onions, and eggplant, although any one or all of the above may be used. Leftovers only get better as the flavors really have time to come together. Ratatouille may be enjoyed warm or cold 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. Leftovers are lovely as a sandwich filling or pizza topping. They can also be pureed in a food processor for a chunky vegetable dip.


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


1 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground


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


16 oz, tube, refrigerated

grated Parmesan cheese

¼ cup(s)


  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.


1/2 cup of the beans will add 1 POINT per serving.

A happier, healthier you starts here