Polenta with Roasted Vegetables

Name: Polenta with Roasted Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 591 milliliters (1-inch) pieces red bell pepper (about 2 peppers); 0 teaspoons black pepper, divided; 57 grams 1/2 cup crumbled goat cheese or feta cheese; 79 milliliters chopped fresh basil; 1 Tbsp olive oil; 237 milliliters (1-inch) pieces red onion; 907 grams polenta, each cut crosswise into 12 slices; 0 teaspoons salt; 946 milliliters (1-inch) pieces zucchini (about 2 medium)

Polenta with Roasted Vegetables might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 982 calories, 25g of protein, and 10g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of balsamic vinegar, feta cheese, pieces zucchini, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 47

Equipment you will use

Oven

Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Jelly

Roll

Equipment you will use

Bowl

Frying Pan

Bake at 475 for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper.

Ingredients you will need

Black Pepper

Vinegar

Basil

Equipment you will use

Oven

Preheat broiler.

Equipment you will use

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.

Ingredients you will need

Cooking Spray

Black Pepper

Vegetable