Cheesy Polenta with Roasted Vegetables

Name: Cheesy Polenta with Roasted Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges bell peppers, cut into wedges; 1 kilograms eggplant, cut into 1/4-inch-thick slices; 12 fresh basil leaves; 59 milliliters crumbled goat cheese; 591 milliliters low-sodium chicken broth; 4 Tbsps grated Parmesan cheese, divided; 1 teaspoons pepper; 355 milliliters instant polenta; 1 teaspoons salt; 591 milliliters water; 3 zucchini, cut into 1/4-inch-thick rounds

Need a gluten free and fodmap friendly main course? Cheesy Polenta with Roasted Vegetables could be a spectacular recipe to try. One serving contains 450 calories, 19g of protein, and 7g of fat. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up water, parmesan cheese, basil leaves, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Preheat broiler. In batches, place eggplant, bell peppers, and zucchini on 2 baking sheets lightly coated with cooking spray.

Ingredients you will need

Cooking Spray

Bell Pepper

Eggplant

Zucchini

Equipment you will use

Baking Sheet

Broiler

Sprinkle with salt and black pepper. Broil for 34 minutes per side or until golden.

Ingredients you will need

Salt And Pepper

Transfer to plate; set aside.

Bring chicken broth and water to a boil in a pan; slowly whisk in polenta. Simmer for 5 minutes or until thickened. Stir in goat cheese and 3 tablespoons Parmesan cheese.

Ingredients you will need

Parmesan