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Pan-Seared Polenta with Mediterranean Vegetables

Prep time 18 mins
Cook time 23 mins
Other time 30 mins
Yield 4 servings,(serving size: 2 slices polenta, 1 1/2 cups eggplant mixture, 1 tablespoon basil, 1 tablespoon pine nuts, and 1 tablespoon cheese)
Salting the sliced eggplant in this recipe helps to draw out the bitter-tasting liquid inside the vegetable. Rinse and dry the eggplant thoroughly after 30 minutes.

Ingredients

  • 4 cups cubed peeled eggplant (about 1 small)
  • 1/2 teaspoon salt
  • 1 (12-ounce) jar roasted red bell peppers
  • 2 teaspoons olive oil
  • 2 small zucchini, sliced in half lengthwise, then cut into 1/2-inch-thick slices (about 3 cups)
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, un-drained
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1 (17-ounce) tube polenta, cut into 8 slices
  • Olive oil-flavored cooking spray
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup toasted pine nuts
  • 1/4 cup grated Parmesan cheese

Nutrition Information

  • calories 295
  • fat 10.3 g
  • satfat 1.8 g
  • protein 9.4 g
  • carbohydrate 42.3 g
  • cholesterol 4 mg
  • iron 3.0 mg
  • sodium 972 mg
  • caloriesfromfat 31 %
  • fiber 5.4 g
  • calcium 154 mg

How to Make It

  1. Sprinkle eggplant with 1/2 teaspoon salt in a colander; let stand 30 minutes. Rinse well; pat dry with paper towels.

  2. Drain roasted bell peppers; cut peppers into 1-inch pieces. Set aside.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, and onion; sauté 8 minutes. Add garlic and roasted bell pepper; cook 1 minute. Add tomatoes, vinegar, and pepper; cook over medium heat, stirring occasionally, 8 minutes or until vegetables are tender. Set aside and keep warm.

  4. Wipe pan with paper towels, and heat over medium-high heat. Coat polenta with cooking spray; add to pan. Sear on each side 3 to 4 minutes or until browned.

  5. Place 2 slices of polenta on each of 4 plates; top evenly with eggplant mixture, basil, pine nuts, and cheese.

Oxmoor House Healthy Eating Collection