Ratatouille With Polenta Recipe
Recipe By Yummy Mummy Kitchen
Ratatouille with polenta is a delicious way to use summer squash, eggplant, and peppers for a vegetarian dinner.
4.9
23 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Ratatouille With Polenta Recipe
- 3/4 cup Water
- 0.13 teaspoon Salt
- 1/4 cup Polenta corn grits
- 1/2 tablespoon Extra virgin olive oil, plus more as needed
- 1/2 Zucchini, sliced into 1/4 thick rounds
- 1/2 Yellow squash, sliced into 1/4 thick rounds
- 1/2 Chinese eggplant, sliced into 1/4 thick rounds
- 2 ounce Canned tomato sauce
- 1/2 sprig Fresh thyme
- 0.13 teaspoon Dried oregano
- pinch Pinch Red Pepper Flakes
- 1/2 ounce Crumbled goat cheese or kite hill vegan ricotta
Nutrition
value
value
152
calories per serving
10 g Fat5 g Protein10 g Carbs5 g FiberOther
Current Totals
- Fat10g
- Protein5g
- Carbs10g
- Fiber5g
MacroNutrients
- Carbs10g
- Protein5g
- Fiber5g
Fats
- Fat10g
Vitamins & Minerals
- Calcium124mg
- Iron1mg
- Vitamin A551mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B957mcg
- Vitamin B120mcg
- Vitamin C20mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium31mg
- Manganese< 1mg
- Phosphorus71mg
- Selenium3mcg
- Zinc1mg
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 Yummy Mummy Kitchen