Polenta with Roasted Vegetables

recipe

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

Preheat oven to 475°.

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.

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.

Note:

March 1998
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