|Slow Cooker Ratatouille over Goat Cheese Polenta|
I added chickpeas to the vegetable-heavy dish and served it over polenta (cornmeal) spiked with goat cheese. The recipe makes a ton and polenta doesn’t reheat the best, so if you plan to have leftovers, you might want to serve it atop quinoa, noodles, or even gnocchi. This will absolutely be made in our kitchen again, especially this summer when eggplant and basil are so abundant!
Two Years Ago: Recipe Ideas for Cinco de Mayo and Citrus Almond Salad
Three Years Ago: Best of 2011-Bahn Mi So and Curried Sweet Potato Chickpea Burgers
Four Years Ago: Baked Eggs in Potato Skins and Peanut Butter Cup Blondies