Recipe by emzily23
"This ratatouille recipe is very easy to adjust to what's in season or what you have on hand. Hope you enjoy!"
Watch video tips and tricks
green bell pepper, diced, or more to taste
cherry tomatoes, or as desired
pitted kalamata olives
salt and ground black pepper to taste
1 (16 ounce) tube
prepared polenta, cut into 1/2-inch thick slices
fresh mozzarella cheese, sliced into 1/2-inch thick rounds
This is not a recipe I would make again without adjusting the spices and leaving the olives out. I love kalamata olives and cook with them frequently they were an off flavor in this dish for me. The spices were over powering, it would have been nice to taste the vegetables. This could be a great recipe if these changes were made. I knew going into this it was way too much oregano, thyme, and basil but I am a believer making a recipe as written first.
I think this will be one of my favorite veggie dishes! I admit I tweaked it quite a bit, but having the basic recipe is a great help! =)
* Percent Daily Values are based on a 2,000 calorie diet.
Ratatouille with Polenta Rounds
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 182
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make delicious pesto and polenta lasagna.
Colorful vegetables bake in a garlicky tomato sauce.
Vegetables and cheese ravioli are baked in a flavorful tomato sauce.