Polenta with Roasted Vegetables

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

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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


  • 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)


  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.
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