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Ratatouille with Polenta Rounds

Ratatouille with Polenta Rounds Recipe

  • 1 tablespoon olive oil
  • 1/2 large eggplant, chopped
  • 2 large zucchini, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, diced, or more to taste
  • 1/2 cup cherry tomatoes, or as desired
  • 2 tablespoons pitted kalamata olives
  • 4 cloves garlic, chopped
  • 2 tablespoons Burgundy wine
  • 2 tablespoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 (16 ounce) tube prepared polenta, cut into 1/2-inch thick slices
  • 1 pound fresh mozzarella cheese, sliced into 1/2-inch thick rounds
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 360
Total Fat 20.2g
Saturated Fat 11.4g
Cholesterol 60mg
Sodium 496mg
Total Carbohydrate 25.5g
Dietary Fiber 5.4g
Sugars 7.2g
Protein 17.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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