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. 

Fall Ratatouille

Fall Ratatouille (from KraftRecipes, Total Time: 1 hour, Servings: 8)

Ingredients

·         1 eggplant, cut into bite-size pieces

·         1 onion, cut into 1/2-inch-thick slices

·         1  red pepper, cut into 1/2-inch-thick slices

·         1 zucchini, cut into 1/2-inch-thick slices

·         ¼ cup Sun Dried Tomato Vinaigrette Dressing

·         1can  (14.5 oz.) no-salt-added diced tomatoes, undrained

·         2 Tbsp. Parmesan Grated Cheese

·         ½ cup shredded Mozzarella Cheese

Directions

1.      Heat oven to 350°F.

2.      Cook and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.

3.      Add tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with cheeses.

4.      Bake 15 min. or until mozzarella is melted and vegetable mixture is heated through.

A good vegetable dish, but low on the protein.  The dish comes together well, but you can still taste the individual ingredients.  I added some extra zucchini because I didn’t want our’s to go bad, but it didn’t mess up the dish’s synergy.  The parmesan and mozzarella add a little bit of protein, but a lot of flavor.  Next time I make it, I may use Italian style diced tomatoes or through in some basil, oregano, and garlic powder to make it a little more Italian.  I have made this before and added Trader Joe’s Italian Sausage to help out on the protein-side.  A nice warm dish that sits well in your stomach on a cool fall day.