Polenta with Roasted Vegetables

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 23%
  • Fat: 7.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.9g
  • Carbohydrate: 45.3g
  • Fiber: 7g
  • Cholesterol: 13mg
  • Iron: 3.4mg
  • Sodium: 713mg
  • Calcium: 109mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Polenta with Roasted Vegetables Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy