Ratatouille with Polenta
Ratatouille with Polenta – Healthy Weight Loss Recipe
(makes 4 servings)
| Ingredients: |  |
||
|
|||
 |
1 16-oz. package refrigerated and cooked polenta |
||
|
1 tablespoon olive oil |
||
|
1 green bell pepper, seeded and chopped |
||
|
1 red bell pepper, seeded and chopped |
||
|
2 cloves garlic, minced |
||
|
1 small onion, thinly sliced |
||
|
1 small eggplant, cubed |
||
|
1 yellow summer squash or zucchini, sliced |
||
|
1 tomato, chopped |
||
|
1 bay leaf |
||
|
3 sprigs fresh thyme |
||
|
3 tablespoons chopped fresh parsley
|
||
| Directions: | |||
|
|||
| 1. | Prepare polenta according to package directions and set aside. | ||
| 2. | Heat oil in a medium sized saucepan over medium-high heat. Sauté green and red bell pepper, garlic and onions for 5 minutes, stirring often. | ||
| 3. | Stir in eggplant, squash, tomato, bay leaf, and thyme then cover and cook for 5-6 minutes or until vegetables are tender. | ||
| 4. | Stir in parsley, reduce heat to low and let stand for 1 minute. | ||
| 5. | Cut prepared polenta into rounds or wedges then place 1-2 pieces onto each plate. Spoon ratatouille onto polenta, add salt and pepper to taste, then serve. | ||
|
||||||||||||||||||||||||||||||||
-
LOW CARB STUFFING
LOW CARB STUFFING3 stalks celery, chopped, about 6 ounces1 large onion
-
FRIED RICE
FRIED RICE10-15 ounces fresh cauliflower, grated, about 1/2 head2 clov
-
STIR
STIR-FRIED BOK CHOY WITH GINGER & SOY1 3/4 pounds bok choy, about 1 me
-
CHEESY SPINACH WITH CARAMELIZED ONIONS
CHEESY SPINACH WITH CARAMELIZED ONIONS2 medium onions, slivered (about
-
BACON GREEN BEANS
BACON GREEN BEANS1/2 pound fresh green beans2 slices bacon, chopped4 o
-
SAUT蒃D FRESH SPINACH
SAUT蒃D FRESH SPINACH2 tablespoons butter9 ounce package fresh baby spi
