Polenta with Roasted Vegetables

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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