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Spiralized Ratatouille and Spicy Polenta Recipe

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This recipe for Spiralized Ratatouille and Spicy Polenta is from Hosted and Toasted , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
2 tbsp champagne vinegar
1/4 cup grape tomatoes halved
2 tbsp oil-packed sun-dried tomatoes drained and coarsely chopped
1/2 tsp Kosher salt
FOR THE RATATOUILLE
2 medium zucchini spiralized
2 medium yellow squash spiralized
1 medium eggplant spiralized
1 medium yellow onion spiralized (or chopped)
3 tbsp olive oil divided
1 red bell pepper cored, seeded and thinly sliced
1 cup grape tomatoes halved
1 tsp fresh thyme leaves
1 tsp Kosher salt
1/4 cup thinly sliced basil leaves

POLENTA:
1/2 cup Polenta Cooked
1 Tbsp Extra Virgin Olive Oil
1 tsp Dried Oregano
1 tsp Dried Parsley
1/2 tsp Nutritional Yeast
1 tsp Water
2 Tbsp Sriracha
1/2 tsp salt optional
Rosemary Sprigs Garnish

Directions:
Directions:
MAKE THE DRESSING
Place olive oil, vinegar, grape tomatoes, sun-dried tomatoes and salt in a blender or food processor and blend/process until smooth. Set aside.
MAKE THE RATATOUILLE
Heat 2 teaspoons olive oil in a large skillet over medium-high heat and add the onions. Cook 1 to 2 minutes until softened.
Remove onions from pan and cover to keep warm.
Repeat with each of the remaining vegetables (zucchini, squash and eggplant); adding oil, as needed, in 2 teaspoon increments, and cooking until just tender.
Return all cooked vegetables to the pan and add tomatoes, thyme and salt.
Cook 1 minute, or until heated through.
Remove from heat and gently toss with the dressing.
Plate and garnish with basil.

POLENTA
Take cooked Polenta and cut them into triangle wedges
In a stainless steel pan, add the oil
Heat on medium heat and add the oregano
Add the Parsley
Add the Nutrional Yeast
Slowly add the polenta wedges
Mix well
After the polenta are crispy (about 4 minutes), add the Sriracha
Add salt, if using and mix well
Transfer to a bowl and serve immediately

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
25 mins Cook Time 40 Mins

 

 

 

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