ingredients1 16-ounce package tube vegan cooked polenta,1 small green sweet pepper, seeded and cut into thin strips,1 small onion, thinly sliced,1 clove garlic, minced,1 tablespoon cooking oil,1/2 small eggplant, cut into 1/2-inch pieces,1 large yellow summer squash or zucchini, sliced,1 large tomato, cut into wedges,1 cup small pattypan squash, quartered,1 tablespoon snipped fresh basil,1/8 teaspoon salt,1/8 teaspoon black pepper,3 tablespoons snipped fresh parsley, Shredded vegan Parmesan cheese (optional),directions
Cut polenta into 8 to 12 slices. Prepare polenta according to package directions. Cover and keep warm.
For ratatouille, in a 4-quart saucepan cook sweet pepper, onion, and garlic in hot oil over medium heat for 5 minutes, stirring frequently. Add the eggplant; cook for 5 minutes more, stirring frequently. Stir in summer squash or zucchini, tomato, pattypan squash, basil, salt, and pepper. Cook, covered, 5 to 7 minutes more or until vegetables are tender, stirring occasionally. Stir in parsley.
To serve, place 2 slices of polenta on each of 4 to 6 dinner plates. Spoon warm ratatouille over each serving. If desired, sprinkle with Parmesan cheese.
Makes 4 to 6 servings.
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