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Garden Ratatouille With Crispy Rosemary Polenta

Nutrition per serving    (USDA % daily values)
CAL
154
FAT
0%
CHOL
0%
SOD
32%

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Ingredients for 6 servings

2 1/2 teaspoons McCormick® Rosemary Leaves

1/2 teaspoon McCormick® Garlic Powder

1/2 teaspoon McCormick® Oregano Leaves

1/2 teaspoon McCormick® Sea Salt Grinder

1/4 teaspoon McCormick® Black Pepper, Ground

2 tablespoons plus 2 teaspoons olive oil, divided

1 small eggplant, peeled and cut into 1/2-inch cubes (4 cups)

1 medium zucchini, chopped (2 cups)

1 small green bell pepper, chopped (1 cup)

1 can (14 1/2 ounces) diced tomatoes, , undrained

1/2 teaspoon sugar

1 tablespoon balsamic vinegar

1 roll (16 ounces) ready-to-eat polenta, cut into 12 (1/2-inch thick) slices

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