Polenta with Roasted Vegetables Recipe - Allrecipes.com
Polenta with Roasted Vegetables Recipe

Polenta with Roasted Vegetables

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"This vegetarian dish goes together quickly."

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Original recipe makes 4 servings Change Servings


  1. Preheat oven to 475 degrees.
  2. 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 degrees 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.
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  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 288 (23% from fat); FAT 7.2g (sat 2.7g, mono 3.2g, poly 0.7g); PROTEIN 8.9g; CARB 45.3g; FIBER 7g; CHOL 13mg; IRON 3.4mg; SODIUM 713mg; CALC 109mg

Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2003

Excellent recipe, comes together quite easily. My husband and I really enjoyed this and couldn't stop saying how good it was!

Most Helpful Critical Review
Aug 20, 2003

While this wasn't much work, there also wasn't much taste. Will NOT make again.


14 Ratings

Sep 12, 2005

This was great! I did make some changes, though. I used almost 7 cups of zuchinni and about 1 cup of jarred red peppers. Additionally, I roasted 4 cloves of garlic with the veggies for about 10 minutes and then took them out and put them through a garlic press and added it in with the basil/balsamic mixture. I also used 1/4 tsp. of pepper in the mixture. I also used sun-dried tomatoes to add a little something extra. Also, for fun, I grilled the polenta circles (which I only used 1 18 oz. tube)on a stovetop grill. The grill marks always add to the presentation and just sprinkled s & p to taste. Great vegetarian meal! Thanks!

Oct 31, 2007

The veggies for this dish were really outstanding...I've made them twice already. The polenta was a bit plain and needed a little more pizazz to make the dish outstanding. Thanks, though, this was a really fun and interesting dinner and I'll certainly be trying it again with some changes based on our own tastes.

Sep 27, 2005

See: Other reviews. While this may be an acquired taste for many families, we really liked this a lot! We thank you for posting this recipe! Individual preference, vegetable options are endless, and should be explored!

Mar 23, 2006

We liked this, and it was definately a change from the usual. I used the basic cheese polenta recipe from this site, instead of buying premade polenta. The polenta was only okay, but that may be due to a problem with the other recipe that I had. The vegetables were fantastic! I subbed baby portabella mushrooms for the peppers; used a lot of zucchini; and took the advice of another reviewer and added a couple garlic cloves. I kept the cloves whole, and then pressed them at the end of roasting and stirred them back in. I would make this again, after playing with the polenta a little bit. It's nice to have another meatless option that my husband and I both like.

Mar 24, 2009

I made my own roasted garlic polenta and used asparagus, eggplant and red peppers. I added 3 cloves of garlic. Really wish I had the onion. I used goat cheese but feta would be just as good. The vegetable possibities for this are endless.

Nov 09, 2007

This was pretty good! I used the polenta recipe from "Easy Polenta with Tomato Sauce" (but omitted the parmesan cheese). I didn't have any zucchini and I added mushrooms to this. I also didn't have much feta cheese so I mixed the feta with some mozza...turned out quite tasty!


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