Here is a Meatless Monday that everyone should try at least once. The ratatoullie can be made ahead of time when you have 30 minutes to chop and allow for the amazing veggies to marry together. The day you decide to eat this will take you 5 minutes to assemble and 15 minutes to bake. Otherwise, allow for an hour if you make this on the same day as eating. Making a big batch of ratatoullie and freezing is another way of turning it into another dinner, add chicken sausage, chicken breast or lean ground beef.
What you need:
Red bell pepper
1 can of diced tomatoes
1 can of tomato paste
1 rolled polenta
1 cup of shredded mozzarella or jack cheese
Dice your garlic and chop your veggies. Start off with sauteing your garlic and onion, once they are carmelized throw the rest of your chopped veggies, can of tomato paste and can of diced tomatoes. Sprinkle salt and pepper, Italian seasoning, and diced basil. Allow everything to cook together.
Once the veggies have all cooked together, slice your polenta and place on the bottom of your baking dish.
Start spooning your veggies on top of the polenta and then continue to stack the polenta leaving the last layer just veggies. Sprinkle with cheese and bake covered at 375 for 10 minutes, remove foil for the last 5 minutes of baking.