Recipe by Cooking Light magazine
"This vegetarian dish goes together quickly."
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(1-inch) pieces zucchini
2 1/2 cups
(1-inch) pieces red bell pepper
(1-inch) pieces red onion
chopped fresh basil
1 1/2 tablespoons
black pepper, divided
2 (16 ounce) tubes
polenta, each cut crosswise into 12 slices
crumbled goat cheese or feta cheese
basil sprigs (optional)
Excellent recipe, comes together quite easily. My husband and I really enjoyed this and couldn't stop saying how good it was!
While this wasn't much work, there also wasn't much taste. Will NOT make again.
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!
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.
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!
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.
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.
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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