Oh My Veggies · by Nicole★ 5.0 (2)
Ratatouille Polenta Stacks
NUTRITION · PER SERVING40M COOK
CAL 33%·PRO 24%
CARBS 77G47% OF CAL
9G FIBER54G OTHER14G TOTAL SUGAR
FAT 34G46% OF CAL
7G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta topped with grilled eggplant and a chunky vegetable ratatouille stew. A fresh, light summer vegetarian main built on grilled vegetables and herbs.
mainitalian🍳 skillet♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 medium zucchini (chopped)
- 1 medium yellow squash (chopped)
- 1 medium orange bell pepper (chopped)
- 1 14 ounce can fire-roasted diced tomatoes
- 1/2 teaspoon dried oregano
- Pinch white sugar (organic for vegan-friendly)
- 1 1/2 teaspoons balsamic vinegar
- Salt and red pepper flakes (to taste)
- 1 small eggplant (about 14 ounces, sliced about 1/2 inch thick)
- 1 16 ounce tube polenta, sliced about 1/2 inch thick
- Olive oil (for brushing)
- Salt and pepper (for sprinkling)
- Chopped fresh basil (for garnish)
At a glance
PER SERVING · TIME 40M
CAL 33%·PRO 24%
CARBS 77G47% OF CAL
9G FIBER54G OTHER14G TOTAL SUGAR
FAT 34G46% OF CAL
7G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 984mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 951mg
- Calcium
- 191mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 984MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.