Basil Polenta With Ratatouille Recipe
Recipe By Taste Of Home
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.
3.9
15 Rating -
Rate
5minstotal
25minsPrep
40minsCook
5m.total
25m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Basil Polenta With Ratatouille Recipe
- 1 cup Water
- 0.13 teaspoon Salt, Divided
- 1/4 cup Cornmeal
- 0.13 cup Minced Fresh Basil
- 1/4 inch Medium eggplant, peeled and cut into 1/2 cubes
- 1/4 Medium onion, halved and sliced
- 1/4 Medium green pepper, julienned
- 1.25 tablespoon Olive Oil, Divided
- 1 Garlic Cloves, Minced
- 1/4 can Diced Tomatoes, Drained
- 0.13 cup Pitted greek olives, sliced
- 1/4 teaspoon Dried oregano
- 0.06 teaspoon Pepper
- As required Fresh basil leaves
Nutrition
value
value
340
calories per serving
36 g Fat2 g Protein3 g Carbs4 g FiberOther
Current Totals
- Fat36g
- Protein2g
- Carbs3g
- Fiber4g
MacroNutrients
- Carbs3g
- Protein2g
- Fiber4g
Fats
- Fat36g
Vitamins & Minerals
- Calcium80mg
- Iron3mg
- Vitamin A319mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B939mcg
- Vitamin B120mcg
- Vitamin C15mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium50mg
- Manganese2mg
- Phosphorus26mg
- Selenium2mcg
- Zinc< 1mg
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
Recipe By Taste Of Home