Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. It can also be served over bread, like bruschetta.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2016


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large pot over medium heat. Add onion and bell peppers, sprinkle with 1/8 teaspoon salt; cook, stirring occasionally, until the vegetables soften, 5 to 7 minutes. Add garlic and; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.

  • Add 1 tablespoon oil to the pot. Add eggplant, sprinkle with 1/4 teaspoon salt and cook, stirring frequently, until browned in places, 4 to 6 minutes. Transfer to the bowl with the vegetables.

  • Add another 2 tablespoons oil to the pot. Add zucchini, sprinkle with the remaining 1/8 teaspoon salt and cook, stirring frequently, until browned in places, 3 to 5 minutes. Add beans, cherry (or grape) tomatoes, sun-dried tomatoes, Italian seasoning, pepper and the reserved vegetables; stir to combine. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.

  • Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add polenta rounds and cook until golden brown on the bottom, about 5 minutes. Turn each slice and cook until browned on the second side, about 5 minutes more.

  • Stir capers into the ratatouille. Serve the polenta and the ratatouille topped with pine nuts.


Tips: Look for convenient tubes of precooked polenta in the pasta aisle or near refrigerated tofu at the supermarket.

Nutrition Facts

458 calories; protein 11.7g 23% DV; carbohydrates 49.6g 16% DV; dietary fiber 10.1g 41% DV; sugars 12.6g; fat 24.7g 38% DV; saturated fat 3g 15% DV; cholesterolmg; vitamin a iu 1766.7IU 35% DV; vitamin c 72.4mg 121% DV; folate 69.1mcg 17% DV; calcium 76.2mg 8% DV; iron 2.8mg 16% DV; magnesium 107.7mg 39% DV; potassium 920mg 26% DV; sodium 597.9mg 24% DV; thiamin 0.6mg 65% DV.

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Rating: 5 stars
We followed the recipe almost exactly with some extra sun-dried tomatoes. Delicious! 5 months later: Made this recipe again. And loved it again. Forgot to mention it s great as leftovers too. Read More