For a richer flavor, roast the eggplant, zucchini, and bell pepper separately before adding them to the skillet. Fresh herbs can be substituted for dried – use 1 tablespoon of fresh herbs for every teaspoon of dried. If you don't have Burgundy wine, you can substitute with dry red wine or vegetable broth. Serve immediately, garnished with fresh basil leaves.
Ratatouille with Polenta Rounds
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS12
A vibrant and rustic Ratatouille, featuring tender summer vegetables simmered in a fragrant herb-infused sauce, crowned with creamy mozzarella and served alongside golden polenta rounds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol60 mg
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Fiber5 g
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Protein18 g
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Saturated Fat11 g
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Sodium432 mg
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Sugar7 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
02
Step
10 mins
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant, zucchini, onion, bell pepper, cherry tomatoes, Kalamata olives, and garlic. Cook, stirring occasionally, until vegetables begin to soften, approximately 10 minutes. Stir in wine, basil, thyme, and oregano; season generously with salt and black pepper.
03
Step
3 mins
Bring ratatouille to a gentle simmer, reduce heat to low, and cook for another 3 minutes, allowing the flavors to meld.
04
Step
2 mins
Pour the ratatouille into the prepared baking dish. Arrange polenta slices and mozzarella cheese rounds evenly over the top.
05
Step
20 mins
Bake in the preheated oven until the casserole is bubbling and the mozzarella cheese is melted and lightly golden, approximately 20 minutes.
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RECIPE REVIEWS
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Please Rate
Rowena Kris
Jun 25, 2025This was absolutely delicious! The polenta rounds added such a nice touch.
Giles Bahringer
Jun 20, 2025This is my new favorite way to use up all the zucchini from my garden.
Baby Reinger
Jun 13, 2025So easy to make and so flavorful! I'll definitely be making this again.
Aurelie Reinger
Jun 10, 2025I love how easy it is to customize with different vegetables.
Ramona Maggio
Jun 8, 2025I added some roasted mushrooms and it was even better! Thanks for the great recipe.
Mariam Stamm
Jun 7, 2025My kids even loved it!
Leanna Hayes
Jun 6, 2025I made this for a dinner party and it was a huge hit! Everyone raved about the flavors.
Claud Bogisich
Jun 6, 2025The perfect vegetarian comfort food!
Eliza Veum
May 31, 2025The polenta was perfect. Not too soft, not too crispy.