Ingredients1 h servings 360 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
- Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
- Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.
Per Serving: 360 calories; 20.2 g fat; 25.5 g carbohydrates; 17.9 g protein; 60 mg cholesterol; 431 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is not a recipe I would make again without adjusting the spices and leaving the olives out. I love kalamata olives and cook with them frequently they were an off flavor in this dish for me...
I think this will be one of my favorite veggie dishes! I admit I tweaked it quite a bit, but having the basic recipe is a great help! =)