1 (16-ounce) package sun-dried tomato-flavored polenta, cut into 12 slices
2 tablespoons pesto
2 tablespoons water
2 cups sliced yellow squash
2 cups sliced zucchini
1 (7-ounce) jar roasted red peppers, drained and cut into strips
1/2 cup (2 ounces) shredded fresh Parmesan cheese
How to Make It
Place polenta slices on a baking sheet coated with cooking spray. Broil 3 1/2 inches from heat 5 minutes on each side or until lightly browned.
While polenta bakes, coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add pesto and water, stirring well. Add yellow squash and zucchini; cover and cook 5 minutes or until vegetables are tender. Add red peppers; cook until thoroughly heated.
To serve, spoon zucchini mixture evenly over polenta, and sprinkle with cheese.
Cooking Light 5-Ingredient 15-Minute Cookbook
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