Ratatouille Polenta Bake

When it comes to vegetables the best way to eat them is with a variety. I like to say this is the on,y way to eat the rainbow. (sorry candy, you lose in my house)

2 tablespoons olive oil
1 large egg plant peeled and cubed
4 small zucchini roughly chopped
2 carrots peeled and roughly chopped
1 medium onion minced
5 white mushrooms chopped
1 yellow bell pepper chopped
6 cloves garlic minced
1 can fire roasted tomatoes
1 tube cold, prepared polenta (I found this in the section with the tofu)
1 teaspoon dried basil
Salt and pepper to taste

1/2 cup smoked Gouda shredded
1/2 cup Swiss cheese shredded
1/2 cup mozzarella cheese shredded


In a large heavy bottom skillet over medium heat the olive oil. Add the onions, egg plant and garlic. Let this cook for about 8 minutes or until the egg plant becomes tender. Now add the rest of the vegetables and let cook for another 10 minutes then cover and simmer for another 5 minutes. Slice the polenta into 1/4 inch thick rounds and shingle them in the bottom of a greased 13x9 inch baking dish. Spread the vegetable mixture on top of the polenta and top with the shredded cheese. Place in a 350 degree per heated oven for 30-35 minutes or until golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com