Summer Squash Saute over Polenta

Ingredients

• Garlic-flavored cooking spray
• 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

Preparation

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