Polenta and Vegetables with Roasted Red Pepper Sauce

Name: Polenta and Vegetables with Roasted Red Pepper Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 asparagus stalks, ends trimmed; 1 Tbsp balsamic vinegar; 0 teaspoons cayenne pepper; 237 milliliters cherry tomatoes; 2 smalls japanese or italian eggplants, trimmed and halved; 3 Tbsps chopped fresh chives, basil or parsley (plus extra for garnish); 2 Tbsps chopped fresh thyme (or oregano) or 1 tablespoon dried; 2 cloves garlic, chopped; 237 milliliters fresh lemon juice; 1 Tbsp olive oil; 158 milliliters grated parmesan, divided; 237 milliliters uncooked instant polenta; 340 grams jar prepared roasted red peppers, drained; 8 scallions, trimmed; 454 grams medium-large yellow squash (about , cut into 1/3-inch-thick slices; 79 milliliters vegetable (or chicken) broth

Polentan and Vegetables with Roasted Red Pepper Sauce is a gluten free main course. This recipe serves 4. One portion of this dish contains roughly 16g of protein, 9g of fat, and a total of 413 calories. A mixture of garlic, medium-large squash, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.