Grilled Herbed Ratatouille and Polenta

Grilled Herbed Ratatouille and Polenta (adapted from Better Homes & Gardens, Servings: 4, Total Time: 45 minutes)

Ingredients

·         1 small eggplant

·         1 medium zucchini

·         1 small leek

·         ¼ cup olive oil

·         2 tsp. snipped fresh rosemary

·         ½ tsp. salt

·         ½ tsp. freshly ground black pepper

·         1 14 ½  oz. can Italian-style diced tomatoes, undrained

·         1 cup cornmeal

·         2 cups water

·         1 tsp. snipped fresh rosemary

·         Salt and pepper to taste

Directions

1.      Slice the eggplant, zucchini, and leek crosswise into 1/4-inch slices. In a small bowl combine the oil, rosemary, salt, and pepper. Brush the vegetables with the oil mixture.

2.      Preheat an open indoor electric grill on high setting, if available. Arrange half the vegetables on the grill rack. Grill 6 to 8 minutes until vegetables are crisp-tender and grill marks appear, turning once. Remove vegetables from grill rack or pan; set aside. Repeat with remaining vegetables.

3.      Meanwhile, mix cornmeal, water, rosemary, salt, and pepper in a small saucepan.  Mix until combined.  Add more water to get the polenta to your desired texture.  Allow to heat through.

4.      In a medium saucepan, heat the tomatoes until boiling. Add the grilled vegetables. Simmer, uncovered, for 5 minutes or to desired consistency, stirring occasionally.

5.      To serve, place a spoonful of polenta into a bowl; spoon the vegetable mixture over the polenta.

The original recipe called for ½ of an eggplant, 1 small zucchini, and 1 fennel bulb.  I chose to use the whole eggplant and a medium zucchini because the more the merrier!  Actually, it seemed that only that amount of vegetables wouldn’t be enough for the full meal.  I subbed a leek for the fennel bulb (1. Because there were no small fennel bulbs at the grocery store, and 2. Because I don’t like the licorice taste).  I found the meal to be lacking on taste, even with added rosemary to the polenta – just a bit bland.  I did add some Italian pizza cheese and that went a long way!  The recipe does not have much protein, but is high in fiber and low(er) on calories than other meals.  However, I do not think that I would make this particular recipe again.