Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1998

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Yield:
4 servings (serving size: 1 cup vegetables, 6 polenta slices, and 2 tablespoons cheese)
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Ingredients

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Directions

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  • Preheat oven to 475°.

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  • 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.

  • 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.

Nutrition Facts

288 calories; calories from fat 23%; fat 7.2g; saturated fat 2.7g; mono fat 3.2g; poly fat 0.7g; protein 8.9g; carbohydrates 45.3g; fiber 7g; cholesterol 13mg; iron 3.4mg; sodium 713mg; calcium 109mg.
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