Total Time
15 Mins
Yield
4 servings.

The sun-dried tomato-flavored polenta and pesto packs this summer sauté dish with loads of flavor. Squash, zucchini, and roasted red peppers add color and texture to this tasty meal.

 

How to Make It

Step 1

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.

Step 2

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.

Step 3

To serve, spoon zucchini mixture evenly over polenta, and sprinkle with cheese.

Cooking Light 5-Ingredient 15-Minute Cookbook

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