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Polenta with Roasted Vegetables

By: Cooking Light magazine

"This vegetarian dish goes together quickly."

Rate/Review | Read Reviews (14)

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 cups (1-inch) pieces zucchini (optional)
2 1/2 cups (1-inch) pieces red bell pepper
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 crumbled goat cheese or feta cheese
basil sprigs (optional)

Directions

Preheat oven to 475 degrees.
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.

Footnotes

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

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Reviewed on Aug. 28, 2003 by Amber

Excellent recipe, comes together quite easily. My husband and I really enjoyed this and...

Reviewed on Sep. 27, 2005 by SELEA

See: Other reviews. While this may be an acquired taste for many families, we really liked...

Reviewed on Sep. 12, 2005 by LADYSIMMONS21

This was great! I did make some changes, though. I used almost 7 cups of zuchinni and about 1...

Reviewed on Aug. 20, 2003 by KAROLINE8

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

Reviewed on Oct. 31, 2007 by Cardamum

The veggies for this dish were really outstanding...I've made them twice already. The polenta...

Reviewed on Mar. 23, 2006 by newmommy

We liked this, and it was definately a change from the usual. I used the basic cheese polenta...

Reviewed on Mar. 24, 2009 by CRAZY4SUSHI

I made my own roasted garlic polenta and used asparagus, eggplant and red peppers. I added 3...

Reviewed on Nov. 9, 2007 by lobsteriffic

This was pretty good! I used the polenta recipe from "Easy Polenta with Tomato Sauce" (but...

Reviewed on Jan. 31, 2006 by Andrea

I gave this recipe 5 stars simply because of how versatile it is!!! I used ingredients that I...

Reviewed on Jan. 14, 2006 by CARACRAIG

This recipe is amazing. It looks and tastes fabulous. I served it with Christmas dinner this...

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