Eating Well has a nice-looking polenta and ratatouille recipe, but I just don't like eggplant. (Judge me if you so choose!) Here's an eggplant-free version of theirs.
Ingredients
4 T. extra-virgin olive oil, divided
1 large onion, peeled and chopped
1 large bell pepper, seeds and veins removed, coarsely chopped
1/2 t. salt, divided
4 cloves garlic, peeled and minced
3 medium zucchini, sliced in half lengthwise, then sliced into half-moons
2 cans cannellini or Great Northern beans, drained and rinsed
1 pint cherry or grape tomatoes, any color
1/4 c. sliced sun-dried tomatoes
1 t. dried thyme
freshly-ground black pepper, to taste
1 16-oz tube of prepared polenta, sliced into 1/2-inch slices
1 T. capers
1/4 c. pine nuts (toasted if you have time, raw if you don't)
Method
In a large, deep skillet, heat 1 T. olive oil over medium heat. Sauté the onion, bell pepper, and 1/8 t. salt until the onion and pepper soften (5 - 7 minutes). Add the garlic, and sauté another 1 - 2 minutes. Transfer vegetables to a bowl.
In the same skillet, heat 2 T. olive oil. Add the zucchini and 1/4 t. salt. Sauté until the zucchini begins to brown (about 5 minutes).
Add the beans, cherry/grape tomatoes, sun-dried tomatoes, thyme, freshly-ground pepper, and the onion mixture to the skillet with the zucchini. Stir to combine, reduce heat to medium-low, cover, and cook until the vegetables are tender (about 10 minutes).
While the vegetables are cooking, heat the last 1 T. olive oil in a large nonstick or cast-iron skillet over medium heat. Spread the polenta in a single layer in the oil, and cook until it becomes deep yellow on one side. Flip the polenta slices and cook until it becomes deep yellow on the second side.
Stir the capers and pine nuts into the vegetables. Serve vegetables immediately with polenta on the side.
Serves 4.
1 large onion, peeled and chopped
1 large bell pepper, seeds and veins removed, coarsely chopped
1/2 t. salt, divided
4 cloves garlic, peeled and minced
3 medium zucchini, sliced in half lengthwise, then sliced into half-moons
2 cans cannellini or Great Northern beans, drained and rinsed
1 pint cherry or grape tomatoes, any color
1/4 c. sliced sun-dried tomatoes
1 t. dried thyme
freshly-ground black pepper, to taste
1 16-oz tube of prepared polenta, sliced into 1/2-inch slices
1 T. capers
1/4 c. pine nuts (toasted if you have time, raw if you don't)
Method
In a large, deep skillet, heat 1 T. olive oil over medium heat. Sauté the onion, bell pepper, and 1/8 t. salt until the onion and pepper soften (5 - 7 minutes). Add the garlic, and sauté another 1 - 2 minutes. Transfer vegetables to a bowl.
In the same skillet, heat 2 T. olive oil. Add the zucchini and 1/4 t. salt. Sauté until the zucchini begins to brown (about 5 minutes).
Add the beans, cherry/grape tomatoes, sun-dried tomatoes, thyme, freshly-ground pepper, and the onion mixture to the skillet with the zucchini. Stir to combine, reduce heat to medium-low, cover, and cook until the vegetables are tender (about 10 minutes).
While the vegetables are cooking, heat the last 1 T. olive oil in a large nonstick or cast-iron skillet over medium heat. Spread the polenta in a single layer in the oil, and cook until it becomes deep yellow on one side. Flip the polenta slices and cook until it becomes deep yellow on the second side.
Stir the capers and pine nuts into the vegetables. Serve vegetables immediately with polenta on the side.
Serves 4.
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