Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
3 servings
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Ingredients

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Directions

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  • Preheat oven to 475°.

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  • Snap off and discard tough ends of asparagus; cut asparagus into 1-inch pieces. Combine asparagus, zucchini, and onion in a 15 x 10-inch jelly-roll pan coated with cooking spray. Drizzle with oil; sprinkle with garlic and 1/8 teaspoon salt. Stir gently until vegetables are coated. Bake at 475° for 18 minutes or until vegetables are crisp-tender and begin to brown, stirring once.

  • Meanwhile, pour milk into a medium saucepan; place over medium heat. Gradually stir in cornmeal and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, 5 minutes or until very thick.

  • Immediately spoon cornmeal mixture onto 3 individual serving plates. Combine vinegar and sugar; sprinkle over vegetables. Toss well; spoon vegetables evenly over cornmeal mixture. Sprinkle evenly with cheese; sprinkle with pepper, if desired.

Source

501 Delicious Heart Healthy Recipes

Nutrition Facts

221 calories; calories from fat 20%; fat 5g; saturated fat 1.8g; protein 12.3g; carbohydrates 34.1g; fiber 4.3g; cholesterol 8mg; sodium 505mg.
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