Ratatouille with Crispy Rosemary Polenta

Ingredients

• ½ teaspoon(s) McCormick® Sea Salt Grinder
• ¼ teaspoon(s) McCormick® Black Pepper, Ground
• 2 tablespoon(s) plus 2 teaspoons olive oil, divided
• 1 small eggplant, peeled and cut into ½-inch cubes (4 cups)
• ½ teaspoon(s) McCormick® Garlic Powder
• ½ teaspoon(s) McCormick® Oregano Leaves
• 1 medium zucchini, chopped (2 cups)
• + 6 more ingredients
• • 1 small green bell pepper, chopped (1 cup)
  • 1 can(s) (14 ½ ounces) diced tomatoes, undrained
  • ½ teaspoon(s) sugar
  • 1 tablespoon(s) balsamic vinegar
  • 2 ½ teaspoon(s) McCormick® Rosemary Leaves
  • 1 roll (16 ounces) ready-to-eat polenta, cut into 12 (½-inch thick) slices

1. Mix rosemary, garlic powder, oregano, sea salt and pepper in small bowl. Set aside. 2. Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 5 minutes or until softened. Add zucchini, bell pepper, tomatoes, 2 1/2 teaspoons of the spice mixture ...

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