Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. It can also be served over bread, like bruschetta. Source: EatingWell Magazine, November/December 2016

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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

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

Nutrition Facts

458 calories; total fat 24.7g 38% DV; saturated fat 3g; cholesterolmg; sodium 598mg 24% DV; potassium 920mg 26% DV; carbohydrates 49.6g 16% DV; fiber 10.1g 41% DV; sugar 13g; protein 11.7g 23% DV; exchange other carbs 4; vitamin a iu 1767IU; vitamin c 72mg; folate 69mcg; calcium 76mg; iron 3mg; magnesium 108mg; thiamin 1mg.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/27/2018
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