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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