For our wedding reception, we wanted to provide a vegan menu to our guests. Not one they raved about the polenta topped with colorful ratatouille, our version of the classic French stewed vegetable dish. Kimberly Hammond, Kingwood, Texas.
Ingredients For Basil Polenta With Ratatouille Recipe
4 cup Water
0.5 teaspoon Salt, Divided
1 cup Cornmeal
0.5 cup Minced Fresh Basil
1 inch Medium eggplant, peeled and cut into 1/2 cubes
1 Medium onion, halved and sliced
1 Medium green pepper, julienned
5 tablespoon Olive Oil, Divided
4 Garlic Cloves, Minced
1 can Diced Tomatoes, Drained
0.5 cup Pitted greek olives, sliced
1 teaspoon Dried oregano
0.25 teaspoon Pepper
Fresh basil leaves
Nutrition value
340
calories per serving
36 g Fat2 g Protein3 g Carbs4 g FiberOther
Current Totals
36 g Fat
2 g Protein
3 g Carbs
4 g Fiber
MacroNutrients
Carbs
3 g
Protein
2 g
Fiber
4 g
Fats
Fat
36 g
Vitamins & Minerals
Calcium
80 mg
Iron
3 mg
Vitamin A
319 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
39 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
6 mg
Copper
0 mcg
Magnesium
50 mg
Manganese
2 mg
Phosphorus
26 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
