Name: Ratatouille with Polenta Rounds
Total time: 60 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 2 yemek kaşığı Burgundy wine; 0.5 bardak Cherry tomatoes; 2 yemek kaşığı dried basil; 1 çay kaşığı dried oregano; 1 çay kaşığı dried thyme; 1 pound Fresh mozzarella cheese; 4 lt garlic, chopped; 1 g green bell pepper; 0.5 large eggplant, chopped; 1 large onion, chopped; 2 dilim large zucchini, sliced; 1 yemek kaşığı Olive Oil; 2 yemek kaşığı pitted kalamata olives; 1 dilim prepared polenta slice; salt and ground black pepper

Malzemeler

Malzemeler
2 yemek kaşığı Burgundy wine
0.5 bardak Cherry tomatoes
2 yemek kaşığı dried basil
1 çay kaşığı dried oregano
1 çay kaşığı dried thyme
1 pound Fresh mozzarella cheese
4 lt garlic, chopped
1 g green bell pepper
0.5 large eggplant, chopped
1 large onion, chopped
2 dilim large zucchini, sliced
1 yemek kaşığı Olive Oil
2 yemek kaşığı pitted kalamata olives
1 dilim prepared polenta slice
salt and ground black pepper

Hazırlanışı

Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.

Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.

Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.

Ratatouille with Polenta Rounds

Malzemeler

Hazırlanışı

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