Polenta with Roasted Vegetables

Polenta with Roasted Vegetables
Polenta with Roasted Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 4

    cups (1-inch) pieces zucchini (about 2 medium)

  • 2 1/2

    cups (1-inch) pieces red bell pepper (about 2 peppers)

  • 1

    cup (1-inch) pieces red onion

  • 1

    tablespoon olive oil

  • Cooking spray

  • 1/3

    cup chopped fresh basil

  • 1 1/2

    tablespoons balsamic vinegar

  • 1/4

    teaspoon black pepper divided

  • 2

    (16-ounce) tubes polenta each cut crosswise into 12 slices

  • 1/4

    teaspoon salt

  • 1/2

    cup (2 ounces) crumbled goat cheese or feta cheese

  • Basil sprigs optional

Directions

Preheat oven to 475º. Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475º 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. Serving Size: 1 cup vegetables, 6 polenta slices, and 2 tablespoons cheese

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