Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe.
It can also be served over bread, like bruschetta.
Add garlic and; cook, stirring, until fragrant, about 1 minute more.
Transfer the vegetables to a large bowl.
Add 1 tablespoon oil to the pot.
Transfer to the bowl with the vegetables.
Add another 2 tablespoons oil to the pot.
Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat.
Add polenta rounds and cook until golden brown on the bottom, about 5 minutes.
Turn each slice and cook until browned on the second side, about 5 minutes more.
Stir capers into the ratatouille.
Serve the polenta and the ratatouille topped with pine nuts.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
