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Polenta with Roasted Vegetables

Yield 4 servings (serving size: 1 cup vegetables, 6 polenta slices, and 2 tablespoons cheese)

Ingredients

  • 4 cups (1-inch) pieces zucchini (about 2 medium)
  • 2 1/2 cups (1-inch) pieces red bell pepper (about 2 peppers)
  • 1 cup (1-inch) pieces red onion
  • 1 tablespoon olive oil
  • Cooking spray
  • 1/3 cup chopped fresh basil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 teaspoon black pepper, divided
  • 2 (16-ounce) tubes polenta, each cut crosswise into 12 slices
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) crumbled goat cheese or feta cheese
  • Basil sprigs (optional)

Nutrition Information

  • calories 288
  • caloriesfromfat 23 %
  • fat 7.2 g
  • satfat 2.7 g
  • monofat 3.2 g
  • polyfat 0.7 g
  • protein 8.9 g
  • carbohydrate 45.3 g
  • fiber 7 g
  • cholesterol 13 mg
  • iron 3.4 mg
  • sodium 713 mg
  • calcium 109 mg

How to Make It

  1. Preheat oven to 475°.

  2. Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper.

  3. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.