Recipe #2020
Polenta Ratatouille Mille Feuille
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1/2 onion, diced
- 1 garlic clove, chopped
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 1 cup (250 mL) diced eggplant
- 1/2 zucchini, diced
- 1/2 green pepper, diced
- 2 plum tomatoes, peeled, seeded and diced
- 2 tsp. (10 mL) tomato paste*
- 8 slices of polenta, cut 1/2 in. (1 cm) thick
- 1 Tbsp. (15 mL) chopped thyme
- 1 Tbsp. (15 mL) chopped basil
- 1 Tbsp. (15 mL) chopped fresh parsley
- 1 Tbsp. (15 mL) butter*
- 1 Tbsp. (15 mL) irresistibles extra virgin olive oil*
- 1/3 cup (80 mL) grated Swiss cheese.
Preparation
Preheat oven to broil.
In a pot, cook onion and garlic in oil.
Add eggplant, zucchini, green pepper, tomatoes and tomato paste. Simmer covered about 10 minutes. Remove from heat and add seasonings.
In a skillet, melt butter with oil. Brown polenta slices 1-2 minutes per side.
Put 4 slices of polenta in a baking dish, spread with half of ratatouille, add some cheese, top with remaining slices of polenta, ratatouille and finish with cheese.
Broil until cheese melts and begins to colour.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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