Ratatouille with Polenta

(makes 4 servings)

Ingredients:

• 1 (16 oz.) package refrigerated and cooked polenta, prepare according to package directions
  
  


• 1 tbsp olive oil
  
  


• 1 red bell pepper, seeded and coarsely chopped
  
  


• 1 green bell pepper, seeded and coarsely chopped
  
  


• 2 cloves garlic, finely chopped
  
  


• 1 small onion, thinly sliced
  
  


• 1 small unpeeled eggplant, cubed
  
  


• 1 yellow summer squash or zucchini, sliced
  
  


• 1 tomato, chopped
  
  


• 1 bay leaf
  
  


• 3 sprigs fresh thyme
  
  


• 3 tbsp fresh parsley, chopped
  
  


• Salt and pepper to taste
  
  

Preparation:

• In a medium-size saucepan, heat olive oil over medium-high heat, sauté red and green bell pepper, garlic and onions for about 5 minutes, stirring often.
  
  


• Stir in eggplant, squash, tomato, bay leaf, and thyme then cover and cook until vegetables are tender (about 5-6 minutes).
  
  


• Stir in parsley, reduce heat to low and let stand for about 1 minute.
  
  


• Cut polenta into ¼” slices then Arrange 1-2 pieces onto each dish. Spoon vegetable mixture evenly over top, add salt and pepper to taste, then serve.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (390 g)): 213 Calories, 5 g Protein, 40 g carbohydrates, 7 g Dietary Fiber, 4 g fat, 1 g saturated fat, 5 mg cholesterol, 530 mg sodium