Summer Vegetable Ratatouille over Polenta
August 1, 2020
Sauté the onion and bell pepper in the olive oil in a skillet over medium heat for 3 minutes. Add the eggplant and zucchini. Sauté for 3 minutes. Increase the heat to medium-high; add the cherry tomatoes. Cook for 5 to 7 minutes or until the vegetables are tender, stirring occasionally. Season with Italian seasoning, salt and pepper. Serve over the Parmesan Polenta and sprinkle with parsley and Parmesan cheese.