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Garden Ratatouille with Crispy Rosemary Polenta
Ingredients
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3 teaspoon Rosemary
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1 1/2 teaspoon Dried Thyme
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1/2 teaspoon Garlic Granules
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1/2 teaspoon Oregano
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pinch Sea Salt
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1/4 teaspoon Ground Black Pepper
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2 tablespoons olive oil, divided
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1 aubergine, diced
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1 medium courgette, diced
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1 green pepper, diced
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400 gram tin chopped tomatoes
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1/2 teaspoon sugar
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1 tablespoons balsamic vinegar
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1 roll ready-to-eat polenta, cut into 12 slices
Key Products
Instructions
- 1 Mix the Rosemary, Thyme, Garlic Granules, Oregano, Salt and Pepper in a small bowl. Set aside.
- 2 Heat 1 tbs of the oil in a large non-stick frying pan on a medium-high heat. Add the aubergine and cook for 5 minutes or until softened, stirring occasionally. Add the courgette, pepper, tomatoes, 2½ tsp of the spice mixture and sugar, cook for 8 - 10 minutes, stirring occasionally until the vegetables are tender. Stir in the vinegar.
- 3 Meanwhile, brush the polenta slices with the remaining olive oil. Sprinkle with the remaining spice mixture, pressing lightly to adhere to both sides. Heat a non-stick frying pan on a medium-high heat. Add the polenta slices, several at a time and cook for 2 minutes on each side, or until lightly browned.
- 4 Serve the ratatouille over the polenta slices.
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