Summer Vegetable Ratatouille over Polenta

August 1, 2020


Cook the polenta according to the package directions until thickened. Remove from the heat. Stir in the Parmesan cheese, garlic, Italian seasoning, red pepper flakes, salt and pepper.

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.

Recipes and photos courtesy of the Junior League of Denver


1 cup dried polenta

1/3 cup grated Parmesan cheese

5 cloves garlic, minced

1 teaspoon plus extra, to taste, Italian seasoning

1/8 teaspoon red pepper flakes

Salt and pepper, to taste

1 medium red onion, thinly sliced

1 red bell pepper, thinly sliced

2 tablespoons extra-virgin olive oil

1 medium eggplant, thinly sliced

1 medium zucchini, thinly sliced

1 pint cherry tomatoes, cut into halves

Fresh Italian parsley, chopped

Shredded Parmesan cheese