Pan-Seared Polenta with Mediterranean Vegetables

Name: Pan-Seared Polenta with Mediterranean Vegetables
Prep time: 41 min
Cook time: 41 min
Total time: 41 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 411 grams diced tomatoes with basil, garlic, and oregano, un-drained; 946 milliliters cubed peeled eggplant (about 1 small); 59 milliliters thinly sliced fresh basil; 3 garlic cloves, minced; 2 teaspoons olive oil; 237 milliliters chopped onion; 59 milliliters grated Parmesan cheese; 59 milliliters toasted pine nuts; 482 grams polenta, cut into 8 slices; 2 Tbsps red wine vinegar; 340 grams roasted red bell peppers; 1 teaspoons salt; 2 smalls zucchini, sliced in half lengthwise, then cut into 1/2-inch-thick slices (about 3 cups)

You can never have too many main course recipes, so give Pan-Seared Polenta with Mediterranean Vegetables a try. One portion of this dish contains roughly 19g of protein, 12g of fat, and a total of 661 calories. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 41 minutes. It is a good option if you're following a gluten free diet. A mixture of roasted bell peppers, wine vinegar, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert.

Instructions

Sprinkle eggplant with 1/2 teaspoon salt in a colander; let stand 30 minutes. Rinse well; pat dry with paper towels.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Paper Towels

Colander

Drain roasted bell peppers; cut peppers into 1-inch pieces. Set aside.

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Bell Pepper

Peppers

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add eggplant, zucchini, and onion; saut 8 minutes.

Ingredients you will need

Eggplant

Zucchini

Onion

Add garlic and roasted bell pepper; cook 1 minute.

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Bell Pepper

Garlic

Add tomatoes, vinegar, and pepper; cook over medium heat, stirring occasionally, 8 minutes or until vegetables are tender. Set aside and keep warm.

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Vegetable

Tomato

Vinegar

Pepper

Wipe pan with paper towels, and heat over medium-high heat. Coat polenta with cooking spray; add to pan. Sear on each side 3 to 4 minutes or until browned.

Ingredients you will need

Cooking Spray