Ratatouille is a traditional French dish that is often served alongside meat or fish, and boy, is it good! Full of stewed summer vegetables, the traditional preparation requires a lot of chopping and cooking over the stovetop. By using a high quality marinara sauce, or your favorite homemade recipe, and serving it over savory goat cheese polenta, we’ve turned this baked ratatouille dish into a vegetarian entrée that is a super easy to prepare, yet flavorful and delicious. The goat cheese offers a lot of tangy flavor for few calories, so you end up with an easy meal that is healthy, filling, and delicious. Since it requires little preparation, you only have a few dishes to clean up, and you can do that while the vegetables are in the oven. Think a clean kitchen and a delicious meal that’s also good for you isn’t possible? Try this baked ratatouille recipe see for yourself.
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Yield: 6 servings | Calories: 313 | Total Fat: 13g | Saturated Fat: 5g | Trans Fat: 0g | Sodium: 946 mg | Total Carbohydrates: 40g | Fiber: 10g | Sugars: 10g | Protein: 10g | SmartPoints (Freestyle): 7
- 1 medium eggplant
- 1 medium zucchini
- 1 medium summer squash
- 1 medium red bell pepper
- 3 cups prepared marinara sauce
- 1 teaspoon extra-virgin olive oil
- Sea salt and freshly ground pepper
- 3 cups water or vegetable stock
- 1 teaspoon sea salt
- 1 clove garlic, minced
- 1 1/2 cups medium grind cornmeal
- 1/4 cup low fat milk
- 1 teaspoon butter
- 4 ounces fresh goat cheese, crumbled
- Fresh basil leaves, slivered, for garnish
- Make the Ratatouille:
- Preheat oven to 400 degrees F.
- Slice all the vegetables as thin as possible using either a sharp knife or mandolin slicer, doing your best to slice them as uniformly as possible. Layer them in a 9x9 casserole dish one vegetable at a time, seasoning with salt and fresh ground pepper between each layer, until you run out of vegetables.
- Pour the marinara sauce overtop of the veggies, covering well, and drizzle with the extra virgin olive oil. Cover with foil and bake for 40 minutes.
- About 10 minutes before the ratatouille is done, make the polenta:
- Put the water, garlic, and salt in a medium pot and bring to a boil. Slowly add the cornmeal to the pot, turn down the heat to medium low, and stir with a whisk until liquid is absorbed and no clumps remain. Stir continuously for about 5 minutes and then add the milk, butter, and half of the goat cheese. Stir until well combined and turn off the heat.
- To serve, top the polenta with the baked vegetables, and top with a sprinkling of goat cheese crumbles and a few slivers of fresh basil.
For more delicious and nutritious recipes from SkinnyMs., check out our SkinnyMs. Recipe Collection of 101 Fan Favorites.
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