Classic Ratatouille
Fontina-Thyme Polenta
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 1 lb zucchini, cut into 1-inch chunks
- 1 eggplant, cut into 1-inch chunks
- 2 bell peppers, cut into 1-inch pieces
- 1 onion, sliced
- 2 tsp herbes de Provence
- ⅓ cup olive oil
- 6 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp pepper
- 1 pint grape tomatoes, halved
- ¾ cup pine nuts
- 1 (0.5-oz) pkg fresh basil, chopped
Instructions
- Preheat oven to 450°F. Toss together zucchini, eggplant, bell peppers, onion, herbes de Provence, oil, garlic, salt, and pepper in a large bowl; divide between 2 large rimmed baking sheets. Spread in single layers.
- Bake 30 to 40 minutes or until vegetables are browned and tender. Add tomatoes to baking sheets; bake 6 to 10 minutes longer or until tomatoes are softened.
- Serve ratatouille over Fontina-Thyme Polenta recipe; sprinkle with nuts and basil.
Side Dish Ingredients
- 2 cups quick-cooking polenta
- 1 cup freshly shredded fontina cheese
- ½ cup half-and-half
- 1 Tbsp fresh thyme leaves
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Cook polenta according to package directions. Stir in cheese and remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
303
|
282
|
585
|
| Fat (g) | 24 | 7 | 31 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 6 | 9 | 15 |
| Carb (g) | 20 | 44 | 64 |
| Fiber (g) | 6 | 5 | 11 |
| Sodium (mg) | 333 | 236 | 569 |
| T. Sugs (g) | 11 | 1 | 12 |
| A. Sugs (g) | 0 | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
