Polenta with Roasted Vegetables
By Lv2Cook
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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
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