Low FODMAP Ratatouille Polenta Bowls
Summer fresh vegetables are cooked with chickpeas and herbs and served over creamy polenta in this vegan bowl. Brazil nut-based vegan Parmesan cheese tops off the dish.
Servings 4
Ingredients
- 2 tablespoons FODY Garlic-Infused Oil
- 1 cup chopped zucchini
- ½ red bell pepper, chopped
- ½ orange or yellow bell pepper, chopped
- 2 cups chopped eggplant
- 1 cup cherry or grape tomatoes, halved
- 3 tablespoons water
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 cup canned chickpeas, drained and rinsed
- 4 scallions, green parts only, thinly sliced
- ½ teaspoon red wine vinegar
- 3 cups water
- ½ teaspoon salt
- 1 cup Polenta (also called Corn Grits, I use Bob's Red Mill)
- ¼ cup fresh chopped parsley
- Vegan Parmesan Cheese (see recipe below)
Instructions
- Heat oil in a large skillet over medium-high heat. Add the zucchini and bell peppers and sauté 2 minutes. Add the eggplant and continue sautéing 4 to 6 minutes, or until the zucchini is softened slightly.
- Stir in the tomatoes, 3 tablespoons water, salt, oregano, thyme, and black pepper. Reduce heat to medium-low, cover, and simmer 10 to 12 minutes, or until all the veggies are tender.
- While ratatouille is simmering, prepare the polenta: Add the water and ½ teaspoon salt to a large saucepan and bring to a boil. Slowly stir in the polenta. Reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let sit 2 minutes.
- When veggies are tender, stir in the chickpeas, scallions, and vinegar. Cook until chickpeas are heated through, about 2 more minutes.
- Divide polenta between 4 bowls. Top with ratatouille, parsley and Vegan Parmesan Cheese.