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Garden Ratatouille with Crispy Rosemary Polenta

Tender aubergines, courgette and pepper cooked in a rich tomato sauce flavoured with Rosemary, Thyme, Garlic and Oregano, served on crispy pan-fried polenta slices.

Ingredients
Preparation
10 mins Prep Time 15 mins Cook Time
10 mins Prep Time
15 mins Cook Time
  • Mix the Rosemary, Thyme, Garlic Granules, Oregano, Salt and Pepper in a small bowl. Set aside.

  • Heat 1 tbs of the oil in a large non-stick frying pan on a medium-high heat. Add the aubergine and cook for 5 minutes or until softened, stirring occasionally. Add the courgette, pepper, tomatoes, 2½ tsp of the spice mixture and sugar, cook for 8 - 10 minutes, stirring occasionally until the vegetables are tender. Stir in the vinegar.

  • Meanwhile, brush the polenta slices with the remaining olive oil. Sprinkle with the remaining spice mixture, pressing lightly to adhere to both sides. Heat a non-stick frying pan on a medium-high heat. Add the polenta slices, several at a time and cook for 2 minutes on each side, or until lightly browned.

  • Serve the ratatouille over the polenta slices.

Nutrition information

(Amount per serving)

  • Energy: 134 Fat: 2.9g
  • Saturates: 0.9g Fiber: 2.2g
  • Carbohydrate: 18g

Ratings & Reviews: 0

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